Title: Almond Poppy Seed Muffins
Categories: Muffins Bread
Yield: 24 Servings

BETTY HAHN (RTKD98B
3	c	Flour
2 1/4	c	Sugar
1 1/2	ts	Baking powder
1 1/2	ts	Salt
1 1/2	c	Vegetable oil
1 1/2	c	Milk
3		Eggs
1/2	ts	Almond extract
1 1/2	tb	Poppy seeds

Preheat oven to 350 degrees. Grease or use muffin papers to line two 12-cup muffin tins.

Combine flour, sugar baking powder, and salt. In another bowl whisk oil, milk, eggs and extract till smooth. Add dry ingredients mixing till moist. Then gently stir in all the poppy seeds. Fill muffin tins and bake 30 minutes.

Posted on Prodigy by Betty Hahn.

Shared on rec.food.recipes by Judi M. Phelps. Internet: jphelps@shell.portal.com or juphelps@delphi.com

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