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Add a photoServings: 12
Ingredients
- 2 1/4 c. cake flour
- 1 tsp baking soda
- 1/2 tsp baking pwdr
- 2/3 c. sugar plus
- 1/2 c. sugar
- 1/2 c. unsalted butter - (1 stick) room temperature
- 1 Tbsp. vanilla extract
- 5 lrg egg yolks
- 1 c. lowfat sour cream
- 1/4 c. poppy seeds
- 3 lrg egg whites
- 1/4 tsp cream of tartar
- 3 c. fresh raspberries
Directions
- Preheat oven to 350 degrees. Butter twenty-four 1/3-c. muffin c.. Dust with flour.
- Sift cake flour, baking soda and baking pwdr into medium bowl. Beat 2/3 c. sugar and butter in large bowl to blend. Beat in vanilla extract. Add in egg yolks 1 at a time, beating well after each addition. Beat mix till light, fluffy and pale yellow, about 3 min. Beat in lowfat sour cream and poppy seeds. Fold in dry ingredients.
- Using clean dry beaters, beat egg whites and cream of tartar in large bowl till foamy. Gradually add in remaining 1/2 c. sugar and beat till stiff (but not dry) peaks form. Carefully fold egg white mix into batter in 2 additions. Gently stir in raspberries.
- Spoon batter into prepared muffin c., dividing equally. Bake muffins till golden and tester inserted into center comes out clean, about 20 min. Transfer muffins to racks. Serve hot or possibly at room temperature. (Muffins can be prepared up to 1 day ahead. Cold completely. Wrap muffins tightly in plastic and store at room temperature.
- This recipe yields 24 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 12 servings | |
| Calories 290 | |
| Calories from Fat 131 | 45% |
| Total Fat 14.98g | 19% |
| Saturated Fat 7.91g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 192mg | 8% |
| Potassium 155mg | 4% |
| Total Carbs 33.77g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 10.71g | 7% |
| Protein 5.49g | 9% |
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