I love muffins. They are soft, yet firm. They are light, yet cakey. They are technically a "breakfast food," but you can certainly eat them at anytime of the day. They are versatile, and easily adaptable, all things that I love about baked goods, are packed into that simple liner.
Poppyseed muffins are hands down my favorite. Throw in some almond flavor and slivers on top, and the combination becomes my best seller, and ultimate weakness when it comes to pastries. Poppyseed muffins remind me of some of the few good memories from high school mornings. My mom always bought me the giant four-pack of towering poppyseed muffins from our local market. She always froze them, to "preserve them," as she says. I got used to heating up a muffin from the freezer on a daily basis. Enjoying a giant warm muffin, with a large cup of chai tea is how I mustered up energy for my daily 5 a.m. (yes 5 a.m. extracurricular activities that I like to say helped get me into college...) days.
