This is another recipe that is from my first cookbook The Magnolia Bakery Cookbook. The original recipe is for a bundt cake, but I have found that with kids, I love to have lots of muffin options in the freezer for school mornings, so I make muffins now!
makes 16-18 muffins
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups vegetable oil
1 1/4 cups sugar
3 large eggs, at room temperature
1 can evaporated milk ( they make organic now! )
1 tablespoon vanilla extract
1/4 cup poppyseeds
Preheat the oven to 400 degrees. Line two muffin tins with paper liners.
In a large bowl, stir together the flour, baking powder, and salt. Set aside. In a second large bowl, beat together the oil, sugar and eggs until thick and creamy, 2-3 minutes. Add the milk and vanilla and beat well. Add the dry ingredients and mix until incorporated. Stir in the poppyseeds. Transfer the batter to a large measuring cup or bowl with a spout ( I find it easier to pour this batter than to scoop it ) and pour the batter evenly into the muffin cups ( they will be almost full ). Bake for about 20 minutes, or until a cake tester inserted into the center of the muffin comes out with moist crumbs attached.
If you are freezing the muffins, I find a glass storage container lined with waxed paper keeps them the freshest!