Raspberry Poppy Seed Muffins

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 Woodstock Inn Resort. Be sure to follow this link to learn more about this wonderful resort.

Makes 12-18 muffins

1 cup sugar 1/2 cup butter 4 egg yolks 1 vanilla bean, split or 1 tsp. vanilla extract 1 cup sour cream 1/4 cup poppy seeds 8 1/2 ounces cake flour 1/2 tsp. baking powder 1 tsp. baking soda 6 egg whites 1/4 tsp. cream of tartar 1 - 2 pint raspberries

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 tsp. 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.