Almond Poppy Seed Muffins

From my sister Jen Sherwood.

Almond Poppy Seed Muffins
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup milk
2 large eggs
2 teaspoons almond extract
2 tablespoons poppy seeds

1. Heat oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine flour, sugar, baking powder and salt in a small bowl; set aside.
3. In another bowl, whisk oil, milk, eggs and extract until smooth. Add dry ingredients mixing just until moistened. Gently stir in poppy seeds.
4. Fill prepared muffin tins three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.
Makes 1 dozen muffins.

Someone in my family has a Costco muffin addiction. His favorite are the Almond Poppy Seed, but they stopped making them in Canada – so this is my substitute. I think it may be just as unhealthy!