Almond Poppy Seed Muffins with Dana Bate

Rick’s almond poppy seed muffins are actually my mother’s poppy seed muffins, and she has made them ever since I was a little girl. As Rick says, they are more cake than muffin, but in my book, that’s hardly a strike against.

3 cups all-purpose flour
21⁄4 cups granulated sugar
11⁄2 teaspoons baking powder
11⁄2 teaspoons salt
11⁄2 cups vegetable oil
11⁄2 cups milk
3 eggs
1⁄2 teaspoon almond extract
11⁄2 tablespoons poppy seeds

Center a rack in the middle of the oven and preheat the oven to 350 degrees Fahrenheit. Grease two 12-cup muffin tins or line with cupcake liners.

Combine the flour, sugar, baking powder, and salt in a large bowl. In another large bowl, whisk together the oil, milk, eggs, and almond extract until smooth. Add the dry ingredients to the wet ingredients and mix only until evenly moistened. Stir in the poppy seeds.

Divide the batter among the muffin cups. Bake the muffins until they are golden brown, about 30 minutes. Serve warm or at room temperature.