Preheat the oven to 160 °C convection oven. Place one paper cup in each well of a muffin tin.
Melt the butter. Mix the flour and baking powder. Sort and wash the raspberries.
Mix the eggs with the cream, sugar and butter. Quickly stir in the flour mixture. Finally, gently fold in the berries so that they do not burst open, if possible.
Pour the batter into the prepared ramekins and bake in a hot oven for about 25-30 minutes.
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