Poppy Seed Muffins

3 cups flour
2 1/2 cups sugar
2 Tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
1 cup oil
1 1/2 teaspoon vanilla
1 1/2 teaspoons almond extract

In a large bowl, combine flour, sugar, poppy seeds, baking powder and salt. In another bowl, beat eggs, milk, oil and extracts; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 8 dozen mini-muffins or 24 standard-size muffins.