Poppy Seed Muffins With Raspberries

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	Cake flour
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Baking powder
2/3 cup	131g / 4.6oz	Sugar - plus
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
1 tablespoon	15ml	Vanilla extract
5 tablespoons	75ml	Egg yolks (large)
1 cup	237ml	Sour cream
1/4 cup	27g / 1oz	Poppy seeds
3 cups	594g / 20oz	Egg whites (large)
1/4 teaspoon	1.3ml	Cream of tartar
3 cups	711ml	Fresh raspberries

Recipe Instructions

Preheat oven to 350 degrees. Butter twenty-four 1/3-cup muffin cups. Dust with flour.

Sift cake flour, baking soda and baking powder into medium bowl. Beat 2/3 cup sugar and butter in large bowl to blend. Beat in vanilla extract. Add egg yolks 1 at a time, beating well after each addition. Beat mixture until light, fluffy and pale yellow, about 3 minutes. Beat in sour cream and poppy seeds. Mix in dry ingredients.

Using clean dry beaters, beat egg whites and cream of tartar in large bowl until foamy. Gradually add remaining 1/2 cup sugar and beat until stiff (but not dry) peaks form. Carefully fold egg white mixture into batter in 2 additions. Gently stir in raspberries.

Spoon batter into prepared muffin cups, dividing equally. Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to racks. Serve warm or at room temperature. (Muffins can be prepared up to 1 day ahead. Cool completely. Wrap muffins tightly in plastic and store at room temperature.

This recipe yields 24 muffins.

Source:
Bon Appetit, April 1998

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