Warm Poppy Seed & Raspberry Muffin
Recipe by Jamie ClintonPhotography by Golden
115g unsalted butter
230g caster sugar
5 egg yolks
1 vanilla pod (seeds only)
230 ml creme fraiche
35g poppy seeds 315 g plain flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
Pinch of salt
3 egg whites
200g fresh raspberries
Beat the butter with half of the sugar, add the egg yolks, vanilla, crème fraiche and poppy seeds. Whisk the egg whites and remaining sugar into stiff peaks in a separate bowl.
Fold everything together carefully.
Bake in muffin trays in a preheated oven 180°C gas 4 for 25 minutes.
Serve with sweetened ricotta, honey (we like a Yorkshire honey, infused with Earl Grey) and frozen raspberries.