Blackbeard's Black Raspberry Muffins

1 c. sugar
1/2 c. butter (softened at room temp)
4 egg yolks
1 tsp. vanilla
1 c. sour cream (not lite or low-fat)
1/8 c. poppy seeds
1-1/4 c. flour
1/2 t. baking powder
1 t. baking soda
6 egg whites
1/4 t. cream of tartar
1/4 c. sugar
1-2 pints black raspberries (or raspberries)

Preheat oven to 350�. Grease and flour muffin tins.

In a large bowl, cream together butter and sugar in a mixer on medium speed.

In a small bowl, add vanilla to the 4 egg yolks. Slowly add egg yolks, one at a time, to the butter and sugar mixture. Continue beating on medium speed until mixture is a light lemon color.

Stir in sour cream and poppy seeds.

Sift the dry ingredients in a medium bowl and add to the egg yolk mixture slowly.

In a separate bowl, mix the 6 egg whites with the 1/4 c. sugar and cream of tartar until stiff peaks form.

Fold egg whites into egg yolk mixture. Gently stir in berries.

Bake in greased muffin tins for 20-25 minutes. Can be baked in greased mini muffin tins for 12-15 minutes.