we've been starting our days the carby way with my new favorite muffin recipe. they do have high sugar content comparative to other recipes i've found, which means surprise, surprise these taste better. [ha] the end result has a wonderfully sweet crusted top with a soft, spongy, flavorful bottom. the variations you could make from the batter are pretty endless as well; blueberry, raspberry lemon, chocolate chip, banana, etc.

these store wonderfully (probably thanks to that higher-than-average sugar content) and can be frozen, so they have earned a firm spot in our regular repertoire.

| ingredients |

1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
zest and juice of one lemon
3 tablespoons poppy seeds
clear sprinkles or turbinado sugar

| method |

preheat oven to 375 degrees and line a muffin tin with paper liners.

in a small bowl whisk together the flour, salt and baking powder.

in a medium bowl, cream the butter and sugar for a couple minutes until light and fluffy. add the eggs, beating after each addition and the vanilla, lemon zest, lemon juice and poppy seeds. mix until thoroughly incorporated.

add 1/3 of the flour mixture to the butter/sugar mixture, then mix until combined. add 1/3 of the milk and beat until combined, then another 1/3 of the flour mixture, alternating with the milk and flour until all of the ingredients are fully incorporated.

spoon the mixture into the prepared muffin cups, filling each one 3/4 full and sprinkle the tops with sprinkles or turbinado sugar. bake for about 30 minutes or until lightly golden brown and a toothpick inserted comes out clean.

remove muffins from the pan to a wire rack to cool. once at room temperature store by placing in a ziplock bag, and remove excess air with a straw. muffins will last about 3-4 days sealed at room temperature.