Poppy Seed Muffins

2 C flour 

1 1/2 tsp baking powder

1/2 tsp baking soda 

1/4 tsp salt

 1 egg

1/2 C sugar

4 Tbsp melted butter

 1 1/4 C evaporated canned milk

1 1/2 Tbsp poppy seeds 

1 tsp of almond extract

Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.

Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.

Add the buttermilk mixture to the flour and fold to combine. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be fairly thick.

Divide the batter evenly into the tin. Bake for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean (mine were done in 17 minutes). Flip the muffins out of the tin and cool them right side up on a cooling rack.