Yield:2 dozen standard muffins or 6 dozen mini muffins 1x
Ingredients
Scale
3 cups 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 (or vegetable – I used vegetable when I made this batch)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Instructions
Preheat oven to 350º.
In a large bowl, combine the flour, sugar, poppy seeds, baking powder, and salt. In another bowl, whisk the eggs, milk, oil, and extracts; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes (large muffins) or 15-17 minutes (mini muffins). Cool in pan for 10 minutes before removing to a wire rack.