Muffins for Breakfast; Muffins for Tea

We adore muffins for breakfast

They're easy to put together

They bake up in a thrice

And there are so many different kinds of muffins

that you could go at least a month 

without having the same muffin twice!

Poppyseed poundcake muffins

Baked in grandmother's cast iron "gem" pan

It makes great muffins

Not too big

But not mini-muffins either!

And a pan of muffins

with homemade jams

Or rather lime curd and crab apple jelly

With cups of steaming hot coffee

Make a great breakfast

But alas, eleven muffins are too much for the two of us for breakfast

Even smaller size ones

Leftovers, however

Make a great afternoon tea!

And these muffins are as good with tea in the afternoon as they were with coffee in the morning

A shameless beggar

both at breakfast and tea time.

She figures that no one can resist that face.

(and Husband Jim can't!)

POPPYSEED POUNDCAKE MUFFINS

2 c. flour

1 T. poppy seeds

1/2 t. salt

1/4 t. baking soda

1 cup sugar

1/2 c. butter, softened

2 eggs

1 cup plain yogurt

1 t. vanilla

In small bowl, stir together flour, poppy seeds, salt and baking soda.    In large bowl, cream sugar and butter.    Beat in eggs, one at a time.    Add yogurt and vanilla extract; mix well.    Stir in flour mixture until dry ingredients are moistened.    Spoon batter into greased muffin tins.

Bake at 400 for 15 to 20 minutes or until a toothpick inserted in center of muffin comes out clean.    Cool on wire rack for 5 minutes before removing from pan.

Yield:   1 dozen regular size muffins.     (I got a few more in my smaller pans)

NOTE:   I added the zest of an orange and for tea time, I glazed them with a bit of orange juice and powdered sugar.    I recommend both additions.

It's Thursday and I'm sharing breakfast and lunch with Susan at Between Naps On the Porch  for Tablescape Thursday and Cuisine Kathleen for Let's Dish.