Poppy Seed Muffins

3 Cups All Purpose 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 Vegetable Oil
1 1/2 Teaspoons Vanilla Extract
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; stiri nto dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 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 about 24 standard size muffins.