Raspberry Poppy Seed Muffins

• 1 cup sugar
• 12 cup butter
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 14 cup poppy seed
• 8 12 ounces cake flour
• 12 teaspoon baking powder
• 1 teaspoon baking soda
• 6 egg whites
• 14 teaspoon cream of tartar
• 1 -2 pint raspberries

1. Preheat oven to 315 degrees.
2. Grease and flour muffin tins.
3. Mix together butter and sugar in a mixer on second speed.
4. Add split vanilla bean (or 1 teaspoons vanilla extract) 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. Bake in greased muffin tins for 20-25 minutes.

sugar, butter, egg yolks, vanilla, sour cream, poppy seed, cake flour, baking powder, baking soda, egg whites, cream of tartar, raspberries

Taken from www.food.com/recipe/raspberry-poppy-seed-muffins-167345 (may not work)