Raspberry Poppy Seed Muffins |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This quick bread is very moist and flavorful. It's great for breakfast, coffee breaks or a simple dessert. Ingredients:
1 cup sugar |
1/2 cup butter |
4 egg yolks |
1 vanilla beans, split or 1 teaspoon vanilla extract |
1 cup sour cream |
1/4 cup poppy seed |
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 -2 pint raspberries |
Directions:
1. Preheat oven to 350 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 tsp. vanilla extract) into egg yolks.
4. Slowly add yolks, one at a time, to butter/sugar mixture. Beat until mixture is a soft lemon color.
5. Stir in sour cream and poppy seeds.
6. Sift the dry ingredients together and add into egg yolk mixture.
7. In a separate bowl, beat egg whites, sugar and cream of tartar until stiff.
8. Fold into egg yolk mixture. Gently stir in 1-2 pints of fresh raspberries.
9. Bake in greased muffin tins for 20-25 minutes.
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