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Woodstock Inn Resort's Raspberry Poppy Seed Muffins
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By Vermont's Woodstock Inn Resort
Posted July 23rd, 2007
Servings: 12-18
Author Notes: This quick bread is very moist and flavorful. It's great for breakfast, coffee breaks or a simple dessert. The recipe comes to us from Vermont's fabulous Woodstock Inn Resort.
Ingredients: 1 cup sugar
1/2 cup butter
4 egg yolks
1 vanilla bean, split or 1 teaspoon vanilla extract
1 cup sour cream
1/4 cup poppy seeds
8 1/2 ounces cake flour
1/2 teaspoons baking powder
1 teaspoon baking soda
6 egg whites
1/4 teaspoons cream of tartar
1 - 2 pint raspberries
Instructions: Preheat oven to 315° 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.



 

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