2 1/4 cups cake flour
1 tsp. baking soda
1/2 tsp. baking powder
2/3 cup plus 1/2 cup sugar
1/2 cup unsalted butter, room temp.
1 Tbsp vanilla extract
5 large egg yolks
1 cup sour cream
1/4 cup poppy seeds
3 large egg whites
1/4 tsp. cream of tartar
3 cups fresh raspberries

Preheat oven to 350°F. Butter 24 1/3 cup muffin cups. Dust with four. Sift cake flour, baking soda and baking powder into medium bowl. Beat 2/3 cup sugar and butter in large bowl to blend. Beat in vanilla extract. Add egg yolks 1 at a time, beating well after each addition. Beat misture until light, fluffy, and pale yellow, about 3 mins. Beat in sour cream and poppy seeds. Mix in dry ingredients. Using clean dry beaters, beat egg whites and cream of tartar in large bowl until foamy. Gradually add remaining 1/2 cup sugar and beat until stiff (but not dry) peaks form. Carefully fold egg white mixture into batter in 2 additinos. Gently stir in raspberries.

Spoon batter into prepared muffin cups, dividing equally. Bake muffins until golden brown and tester inserted into center comes out clean, about 20 mins. Transfer muffins to oracks. Serve warm or at room temp.

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