|make your stomach happy||.||
When it comes to muffins, my mother has spoiled me completely. Her home baked muffins are hands-down the best muffins in the world, thus ruining regular old bakery muffins for me forever. Nope, if I'm hankering for some muffiny goodness, it's homemade or nothing.
Fortunately, Mom's recipe (adapted from the excellent Baking with Julia cookbook) is pretty much foolproof, so even a non-baker like myself can replicate her results fairly well. In addition to being idiot-resistant, the recipe has also proven infinitely adaptable; this lemon-poppy seed version is my current favorite variation. Eaten fresh from the oven on the day that they're baked, they're the lightest, fluffiest, most amazingly heavenly muffins in the world, which is why I prefer to make them as close to serving time as possible. If, however, you'd rather not have to deal with the last-minute fuss, the muffins can be made the night before, and will still be quite tasty come morning. You can toast them up in a 325F oven for about 10 minutes just before serving. Muffins also freeze just dandy; wrap cooled muffins in foil, slide them into a ziplock, and find a spot for them in your freezer. Next time you're in a muffin mood, toss the foil-wrapped frozen muffins in a 325F oven for about 15-20 minutes, until warmed through.
12-14, depending upon how full you fill the cups
the oven to 400F. Pop muffin liners in each hole of your muffin tin. If
you have any empty tins in the pan, fill them with water -- this will
help them cook more evenly.