Poppy Seed Muffins
- Yield: 2 dozen standard muffins or 6 dozen mini muffins 1x
- 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
- 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.