Raspberry Poppy Seed Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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poppyseeds, sour cream and berries great together Ingredients:
1 cup sugar |
1/2 cup butter |
4 egg yolks |
1 tsp. vanilla extract |
1 cup sour cream |
1/4 cup poppy seeds |
8 1/2 ounces cake flour ( about 2 1/2 cups ) |
1/2 tsp. baking powder |
1 tsp. baking soda |
6 egg whites |
1/4 tsp. cream of tartar |
1 pint raspberries ( fresh ) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour muffin tins.
3. Mix together butter and sugar in a mixer till fluffy
4. Add vanilla into egg yolks.
5. Slowly add yolks, one at a time, to butter/sugar mixture.
6. Beat until mixture is a soft lemon color.
7. Stir in sour cream and poppy seeds.
8. Sift the dry ingredients together and add into egg yolk mixture.
9. In a separate bowl, beat egg whites, sugar and cream of tartar until stiff.
10. Fold into egg yolk mixture.
11. Gently stir in 1-2 pints of fresh raspberries.
12. Fill muffin cups 2/3 full
13. Bake in greased muffin tins for 20-25 minutes.
14. Yield depends on size of tins
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