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Raspberry Poppy Seed Muffins Recipe
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Raspberry Poppy Seed Muffins

1 C. sugar
1/2 C. butter
4 egg yolks
1 vanilla bean, split or 1 tsp. vanilla extract
1 C. sour cream
1/4 C. poppy seeds
8 1/2 oz. cake flour
1/2 t. baking powder
1 t. baking soda
6 egg whites
1/4 t. cream of tartar
1 - 2 pint raspberries

Preheat oven to 315 F. Grease and flour muffin tins.

Mix together butter and sugar in a mixer on second speed.

Add split vanilla bean (or 1 t. vanilla extract) into egg yolks. Slowly add yolks, one at a time, to butter and sugar mixture. Beat until mixture is a soft lemon color. Stir in sour cream and poppy seeds.

Sift the dry ingredients together and add into egg yolk mixture.

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.

Makes 12-18 muffins.


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