This Recipe for Raspberry Poppy Seed Muffins is lighter than most muffin recipes ... great for breakfast or snack time.
The raspberries add a special flavour that makes these delicious muffins taste like "more".
Raspberries are nutritious and high in antioxidants, so baking with raspberries is really a berry good idea:)
1/2 cup butter, softened
1 cup granulated sugar, divided
3 medium eggs, separated
1 tbsp. vanilla extract
1 cup sour cream
2 cups all-purpose flour
3 1/2 tbsp. poppy seeds
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 cup fresh raspberries
In a large bowl, with an electric hand mixer, beat the butter until smooth.
Add 1/2 cup of the granulated sugar, and continue to beat until light and fluffy.
Add the egg yolks, one at a time, then the vanilla and the sour cream, and continue to beat until well combined.
In another bowl, using a fork or a whisk, combine the flour, poppy seeds, baking soda, baking powder and salt.
Stir the dry ingredients to the egg yolk mixture.
In another bowl, combine the egg whites with the cream of tartar and the remaining 1/2 cup of sugar.
Using an electric hand mixer, beat until stiff peaks form.
Fold the egg whites into the egg yolk mixture.
Spoon muffin batter into a greased or paper lined muffin baking tin.
Place a few raspberries over the batter using your fingers, gently push the berries into the batter.
Bake at 375° F for 20 - 25 minutes or until done.
Makes 12 muffins.