Raspberry Poppy Seed Muffins

1 cup sugar
1/2 cup butter
4 egg yolks
1 vanilla bean, split or 1 tsp. vanilla extract
1 cup sour cream
1/4 cup poppy seeds
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 pints raspberries

Heat oven to 315 degrees F. Grease and flour muffin tins.

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

Add split vanilla bean (or 1 teaspoon vanilla extract) 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.

Makes 12-18 muffins.