Ox Yoke Inn Poppy Seed Muffins

These poppy seed muffins have a delicate, cakelike texture. Serve them for breakfast or brunch or with a chicken,tuna, or fruit salad for a light lunch. From a September 1986 issue of Bon Appetit in the R.S.V.P. section. The recipe was requested from the Ox Yoke Inn in Amana,Iowa.

• Ready In: 55 mins
• Yields: 2 dozen

Ingredients

• 3  cups all-purpose 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 poppy seeds

Directions

1. Preheat oven to 350 degrees.
2. Grease two 12-cup muffin tins (or use paper liners).
3. Combine flour,sugar baking powder and salt in large bowl.
4. Whisk oil, milk,eggs and extract in another large bowl until smooth.
5. Add dry ingredients and mix only until evenly moistened; stir in poppy seeds.
6. Divide batter between prepared tins.
7. Bake until muffins are golden brown, or about 30 minutes.
8. Serve muffins warm or at room temperature.