Almond poppyseed muffins

-----BETTY HAHN (RTKD98B)-----
   3      Cups          flour
   2 1/4  Cups          Sugar
   1 1/2  Teaspoons     baking powder
   1 1/2  Teaspoons     Salt
   1 1/2  Cups          Vegetable oil
   1 1/2  Cups          Milk
   3                    Eggs
     1/2  Teaspoon      Almond extract
   1 1/2  Tablespoons   Poppyseeds

Preheat oven to 350 degrees.  Grease or use muffin papers to line 2 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 gentily stir in all the poppyseeds.
Fill muffin tins and bake 30 minutes. Liz Jones 8/92.