Almond-Poppy Seed Muffins

Lightly grease thirty-six 1 3/4-inch or twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, sugar, poppy seeds, baking powder, and salt. Make a well in the center. In a small mixing bowl combine egg, milk, oil, and almond extract; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.)

Spoon batter into prepared muffin cups, filling the 2 1/2-inch cups two-thirds full and the 1 3/4-inch cups three-fourths full. Bake in a preheated 400 degrees F oven till golden brown, about 12 minutes for small muffins or about 20 minutes for large muffins. Remove from pans; dip tops into melted butter or margarine, then into sugar to coat. Cool slightly on racks.