POPPY SEED MUFFINS

• 3 cups flour
• 2 1/2 cups sugar
• 2 T. poppy seeds
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 3 eggs
• 1 1/2 cups milk
• 1 cup vegetable oil
• 1 1/2 tsp. vanilla
• 1 1/2 tsp. almond extract

In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt. In another bowl, beat eggs, milk, oil and extracts; stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups two thirds full. Bake at 350 degrees for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 8 dozen mini muffins or 24 standard muffins. ( I like to make the mini muffins for church. The kids love them!)