Raspberry Poppy Seed Muffins

This quick bread is very moist and flavorful. It's great for breakfast, coffee breaks or a simple dessert.

Preheat oven to 350 f.

Grease and flour muffin tins.

Mix together butter and sugar in a mixer on second speed.

Add split vanilla bean 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.

sugar, butter, egg yolks, vanilla beans, sour cream, poppy seed, cake flour, baking powder, baking soda, egg whites, cream of tartar, raspberries