2 c. sugar
1 1/2 c. salad oil
4 eggs

Beat in mixer until well blended.

Add:

1 can (13 oz.) evaporated milk
3 c. flour
1 1/2 tsp. baking soda
1/2 c. poppy seeds
1/2 c. almonds
2 tsp. almond flavoring

Grease muffin tins, fill 1/2 full and top with almond slices. Bake at 350 degrees for 20 to 25 minutes.

Makes 36 muffins.

High altitude increase flour by 2 tablespoons.