Poppy Seed Muffins with Raspberries
| Yield: | 24 Servings |
| Categories: |
| 2 1/4 | c | Cake flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Baking powder |
| 2/3 | c | Sugar |
| 1/2 | c | Sugar |
| 1/2 | c | Unsalted butter; room temperature |
| 1 | tb | Vanilla extract |
| 5 | lg | Egg yolks |
| 1 | c | Sour cream |
| 1/4 | c | Poppy seeds |
| 3 | lg | Egg whites |
| 1/4 | ts | Cream of tartar |
| 3 | c | Fresh raspberries |
Advertisement