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    Raspberry Poppyseed Muffins


    Source of Recipe


    wiccadwoman

    List of 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 pints raspberries (1 to 2)

    Recipe



    Preheat oven to 315 degrees F. Grease and flour muffin tins. Mix together butter and sugar in a mixer on second speed. 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. 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 to 2 pints of fresh raspberries. Bake in greased muffin tins for 20 to 25 minutes. Makes 12-18

 

 

 

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