Poppy Seed Muffins With Raspberries
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
45
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.25 cups
Cake Flour1 tsp
Baking Soda1 tsp
Baking Powder2 cup
Sugar1 tbsp
Vanilla Extract5 large
Egg Yolk1 cup
Sour Cream1 cup
Poppy Seed3 large
Egg White1 tsp
Cream Of Tartar3 cups
Raspberry (fresh)Directions:
1
Preheat oven to 350°F
2
Butter twenty-four 1/3-cup muffin cups
3
Dust with flour
4
Sift cake flour, baking soda and baking powder into medium bowl
5
Beat 2/3 cup sugar and butter in large bowl to blend
6
Beat in vanilla extract
7
Add egg yolks 1 at a time, beating well after each addition
8
Beat mixture until light, fluffy and pale yellow, about 3 minutes
9
Beat in sour cream and poppy seeds
10
Mix in dry ingredients
11
Using clean dry beaters, beat egg whites and cream of tartar in large bowl until foamy
12
Gradually add remaining 1/2 cup sugar and beat until stiff (but not dry) peaks form
13
Carefully fold egg white mixture into batter in 2 additions
14
Gently stir in raspberries
15
Spoon batter into prepared muffin cups, dividing equally
16
Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes
17
Transfer muffins to racks
18
Serve warm or at room temperature
19
(Muffins can be prepared up to 1 day ahead
20
Cool completely
21
Wrap muffins tightly in plastic and store at room temperature
22
Preheat oven to 350°F
23
Butter twenty-four 1/3-cup muffin cups
24
Dust with flour
25
Sift cake flour, baking soda and baking powder into medium bowl
26
Beat 2/3 cup sugar and butter in large bowl to blend
27
Beat in vanilla extract
28
Add egg yolks 1 at a time, beating well after each addition
29
Beat mixture until light, fluffy and pale yellow, about 3 minutes
30
Beat in sour cream and poppy seeds
31
Mix in dry ingredients
32
Using clean dry beaters, beat egg whites and cream of tartar in large bowl until foamy
33
Gradually add remaining 1/2 cup sugar and beat until stiff (but not dry) peaks form
34
Carefully fold egg white mixture into batter in 2 additions
35
Gently stir in raspberries
36
Spoon batter into prepared muffin cups, dividing equally
37
Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes
38
Transfer muffins to racks
39
Serve warm or at room temperature
40
(Muffins can be prepared up to 1 day ahead
41
Cool completely
42
Wrap muffins tightly in plastic and store at room temperature