Short and Sweet

First post in a long time. I'll keep this short. These muffins are delish and I need to save this recipe. They are so good that JC is allergic to almonds, yet he still had 3 of these. They are really moist and fluffy with the perfect hint of almond flavor. Make them, you won't regret it.

Almond Poppy Seed Muffins
from My Adventures in the Country

2 eggs, room temperature
1 cup sugar
3/4 cup + 2 Tbsp evaporated milk (For the original, use a whole 13 oz. can)
2 Tbsp whole milk
1 cup vegetable oil
1 3/4 tsp baking powder
1/4 tsp salt
2 cups flour
1/2 tsp vanilla
1/2 tsp almond extract
1/4 cup poppy seeds


Directions:
Preheat the oven to 325°.  Line 19 muffin cups with paper liners.  (The original recipe said it made 30 muffins, but I cut the recipe in half and still ended up with 19, so this recipe makes quite a few muffins.)  In a medium bowl, whisk together the baking powder, salt, and flour.  Set aside.


In a large bowl, beat the eggs, sugar, evaporated milk, milk, and vegetable oil.   Gradually add the dry ingredients to the egg mixture, beating well until combined, but do not over mix.  Add the extracts and poppy seeds, stirring until well combined.  Use a large cookie scoop or  1/3 cup measuring cup to pour batter into muffin cups.  Bake for 25-30 minutes (mine were done in 25) or until a toothpick inserted comes out clean.  Makes 19 muffins.