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 remove

1 1/2 Tablespoons Poppyseeds

Preheat oven to 350 degrees. Grease or operate muffin writings to line 2 twelve crater muffin tins. Combine flour, sugarine baking powder, as well as salt. In an additional play drive oil, milk, eggs as well as remove compartment smooth. Add dry mixture blending compartment moist. Then gentily stir in all a poppyseeds. Fill muffin tins as well as bake thirty minutes. Liz Jones 8/92.