1-1/2 cups flour (I always substitute half whole wheat in recipes calling for flour)
2 tsp baking powder
1/2 tsp baking soda
pinch salt
1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
2/3 cup milk
(above is basic cake muffin recipe; for lemon-poppy seed add:)
1 tbl grated lemon rind
1/4 cup poppy seeds
Preheat oven to 350. Grease and flour pan or use liners. Sift dry ingredients plus lemon and poppy seeds. In a different bowl, cream butter & sugar until light & fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and milk. Fold in dry ingredients. Spoon into muffin pan, filling each 3/4 full. Bake until golden brown and toothpick inserted in center comes out clean (approx 20 minutes). Serve
warm. Don't refrigerate but you can freeze them the same day by placing cooled muffins in a plastic bag. To reheat, wrap in foil and bake frozen muffins at 350 for 15-20 minutes.