1/2 c. butter
3/4 c. sugar
2 lg. eggs
1 1/2 tsp. almond extract
1 1/2 c. flour
1 1/8 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermilk
2 1/2 tbsp. poppy seeds

Cream butter and sugar, beating until light and fluffy. Add eggs, beating well, then almond extract. Mix dry ingredients in separate bowl. Add to creamed mixture alternately with buttermilk, mixing just until combined. Fold in poppy seeds. Spoon into greased and floured muffin tins, or use paper baking liners, filling 2/3 full. Bake at 350 degrees for 15-18 minutes. Remove from pan to cool on rack. 12 muffins.