| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
24 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Preheat oven to 350°F. 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 fork.
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 and room temperature.)
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: The Woodstock Inn & Resort - Vermont
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,
1998
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