MUFFINS
4 large eggs
2 cups sugar
1¾ cups (13-ounce can) evaporated milk
¼ cup milk
2 cups vegetable oil
3½ teaspoons baking powder
½ teaspoon salt
4 cups flour
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup poppy seeds
Preheat the oven to 325°. Line 30 muffin cups with paper liners. In a large mixing bowl, beat together the eggs, sugar, evaporated milk, milk, and vegetable oil. Sift together the baking powder, salt, and flour. Gradually add the flour mixture to the egg mixture, beating until well combined. Add the extracts and poppy seeds, stirring only until well combined. Using a ⅓-cup measure, pour the batter into the muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Makes 30 muffins
