3 c. all-purpose flour
2 1/4 c. granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 c. vegetable oil
1 1/2 c. milk
3 eggs
1/2 tsp. almond extract or almond paste
1 1/2 tbsp. poppy seeds

Preheat oven to 350 degrees.

Grease (or use cupcake papers) 2 (12 cup) muffin tins.

In large mixing bowl, sift together flour, baking powder and salt; set aside.

In medium bowl, whisk together oil, milk, eggs, sugar and extract until well blended. Slowly combine both mixtures and blend just until moistened (do not overmix). Stir in poppy seed.

Divide batter between prepared muffin tins (do not fill to top of tin). Bake 30 minutes or until golden brown. Serve warm or at room temperature. Makes 24 muffins.