Raspberry Poppy Seed Muffins

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

• Ready In: 30 mins
• Serves: 1
• Yields: 12-18 muffins

Ingredients

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

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.