Raspberry Poppy Seed Muffins

RG

Ingredients

  • 1 cup sugar
  • 1/2 cup butter
  • 4 egg yolks
  • 1 vanilla bean, split or 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/4 cup poppy seeds
  • 8 1/2 ounces cake flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 - 2 pints raspberries

Instructions

  1. Heat oven to 315 degrees F. Grease and flour muffin tins.
  2. Mix together butter and sugar in a mixer on second speed.
  3. Add split vanilla bean (or 1 teaspoon vanilla extract) into egg yolks. Slowly add yolks, one at a time, to butter/sugar mixture. Beat until mixture is a soft lemon color. Stir in sour cream and poppy seeds.
  4. Sift the dry ingredients together and add into egg yolk mixture.
  5. In a separate bowl, beat egg whites, sugar and cream of tartar until stiff. Fold into egg yolk mixture. Gently stir in 1-2 pints of fresh raspberries. Bake in greased muffin tins for 20-25 minutes.

Yield: 12 to 18 muffins