Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Raspberry Poppy Seed Muffins

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

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

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