Total Time
30mins
Prep 10 mins
Cook 20 mins

I haven't gotten a chance to make these yet, but they sound delicious!

Ingredients Nutrition

Directions

  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.

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