Moist and tender, almond poppyseed muffins, topped with sliced almonds for garnish.

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

1/2 teaspoon almond extract

2 tablespoons poppy seeds

1/2 cup sliced almonds

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.
5. Sprinkle sliced almonds evenly over tops of muffin batter.
6. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.