Ingredients (makes 6-7 muffins):
1 cup flour
1/2 cup granulated sugar
1/2 tbsp poppy seeds
1/2 tsp baking soda
1/2 tsp salt
1 egg, lightly beaten
1/2 cup milk (I used whole milk, it's what I had on hand. Sub a lower percentage milk or even almond or soy)
1/3 cup canola oil or applesauce
1/2 tsp vanilla extract
1/2 tsp almond extract
1. Preheat oven to 350º. Line a muffin pan with liners or coat with cooking spray. Set aside.
2. In a small bowl, combine flour through salt. Whisk to mix. In a separate bowl, combine egg through almond extract. Whisk to mix.
3. Pour dry ingredients into wet. Mix until just combined, do not over-mix. Fill muffins cups about 3/4 full.
4. Bake in preheated oven 18-25 minutes, or until a toothpick inserted comes out with moist crumbs. Allow to cool in pan for 5 minutes, remove to a cooling rack. Store in a tupperware covered by a dish towel for the first night, then store in an airtight container.