Raspberry Poppy Seed Muffins

1 cup sugar
½ cup butter
4 egg yolks
1 tsp. vanilla extract
1 cup sour cream
1/4 cup poppy seeds
8½ oz. cake flour
1/2 tsp. baking powder
1 tsp. baking soda
6 egg whites
¼ tsp. cream of tartar
1 - 2 pint raspberries

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Preheat oven to 315 degrees. Grease and flour muffin tins. Mix together butter and sugar in a mixer on second speed. Add split vanilla bean (or 1 tsp. 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. Yield: Makes 12-18 muffins