Almond Poppyseed Muffins

3 1/2 cups warm water
4 eggs
2 cups sugar
1 3/4 cups evaporated milk (13 oz can)
1/4 cup milk
2 cups vegetable oil
3 1/2 tsp baking powder
1/2 tsp salt
4 cups flour
1 tsp vanilla extract
1 tsp almond extract
1/2 cup poppy seeds

Preheat oven to 325 degrees. 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 vanilla and
almond extracts and the poppy seeds. Stirring only until well combined. Using a 1/3 cup measuring cup, 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.