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 1/2 tsp. almond extract
1 1/2 tbsp. poppy seed

Preheat oven to 350 degrees. Grease two 12-cup muffin tins. Combine flour, sugar, baking powder and salt in large bowl. Whisk oil, milk, eggs and extract in another large bowl until smooth. Add dry ingredients and mix only until evenly moistened. Stir in poppy seed. Divide batter between prepared tins. Bake until muffins are golden brown, about 30 minutes. Serve muffins warm or at room temperature. Makes 24 medium sized muffins.