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Recipes Breads Muffins and Scones
Recipes Breads Muffins and Scones
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| Servings: | 12-18 |
| Author Notes: | This quick bread is very moist and flavorful. It's great for breakfast, coffee breaks or a simple dessert. The recipe comes to us from Vermont's fabulous Woodstock Inn Resort. |
| Ingredients: |
1 cup 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 teaspoons baking powder 1 teaspoon baking soda 6 egg whites 1/4 teaspoons cream of tartar 1 - 2 pint raspberries |
| Instructions: |
Preheat oven to 315° 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 1-2 pints of fresh raspberries. Bake in Greased muffin tins for 20-25 minutes. |
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