3 cups all-purpose flour
2-1/2 cups sugar
2 tablespoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
3 Eggs
1-1/2 cups milk
1 cup canola oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract


Preheat oven to 350 degrees F

Combine the dry ingredients in a large mixing bowl. In a second bowl, whisk the eggs and wet ingredients. Stir the wet ingredients into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Yield: about 2 dozen standard-size muffins.

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