Raspberry Poppy Seed Muffins

Makes 12-18 muffins

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

  1. Preheat oven to 315F. Grease and flour muffin tins.
  2. Mix together butter and sugar in a mixer on second speed.
  3. Add split vanilla bean (or 1 tsp. 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.

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