ALMOND POPPYSEED MUFFINS

3 cups flour
1 1/2 cups milk
2 1/4 cups sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon almond extract
1 1/2 teaspoons salt
1 1/2 tablespoons poppyseeds
1 1/2 cups vegetable oil

Preheat oven to 350 degrees F. Grease or use muffin papers to line 2 (12 cup) muffin tins.

Combine flour, sugar baking powder, and salt.

In another bowl whisk oil, milk, eggs and extract till smooth. Add dry ingredients mixing till moist. Then gently stir in all the poppyseeds. Fill muffin tins.

Bake 30 minutes.

Makes 24 muffins
Source: Betty Hahn