Raspberry Poppy Seed Muffins

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“This quick bread is very moist and flavorful. It's great for breakfast, coffee breaks or a simple dessert.”
READY IN:
55mins
YIELD:
12-18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 F. Grease and flour muffin tins.
  2. Mix together butter and sugar in a mixer on second speed.
  3. Add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks.
  4. Slowly add yolks, one at a time, to butter/sugar mixture. Beat until mixture is a soft lemon color.
  5. Stir in sour cream and poppy seeds.
  6. Sift the dry ingredients together and add into egg yolk mixture.
  7. In a separate bowl, beat egg whites, sugar and cream of tartar until stiff.
  8. Fold into egg yolk mixture. Gently stir in 1-2 pints of fresh raspberries.
  9. Bake in greased muffin tins for 20-25 minutes.

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