This recipe was adapted from the basic muffin recipe used at the New York Cooking School.

1 egg
3/4 tsp. salt
1/3 c. sugar
1/4 c. oil
1 c. milk
2 c. flour
1 tbsp. baking powder
3/4 c. almonds, chopped
1/3 c. poppy seeds

Preheat oven to 400 degrees. Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk. Sift flour and baking powder together several times and add to batter, stirring several times and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20 to 25 minutes. Makes 12 muffins.