Raspberry Poppy Seed Muffins

Yield: 12 to 18 muffins

Ingredients

• 1 cup granulated 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 to 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 to 2 pints of fresh raspberries. Bake in greased muffin tins for 20 to 25 minutes.