Whisk:
2 c flour
1 tsp salt
1 tsp baking powder
1 1/2 c sugar
Whisk in separate bowl:
1 c milk
3/4 c oil
2 eggs
1 tsp vanilla extract
1 tsp almond extract
Stir wet into dry just until moistened, fold in 1 Tbsp poppy seeds. Bake muffins for 18 minutes (rotating halfway through) at 400F.
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