Poppy Seed Muffins
- 3 cups flour
- 2 ¼ cups sugar
- 1 ½ tsp salt
- 1 ½ tsp baking powder
- 1 ½ cups vegetable oil
- 1 ½ cups milk
- 3 eggs
- ½ tsp almond extract
- 1 ½ T poppy seeds
Grease two twelve cup muffin pans. Combine dry ingredients and mix well. Add oil, milk, eggs, almond extract and whisk until batter is smooth. Add poppy seeds and stir. Fill muffin cups two-thirds full. Bake at 350 until golden brown, about 30 minutes. (I usually omit the poppy seeds)