Almond Poppy Seed Bread or Muffins

*I like to half the recipe and use the batter to make muffins.

1 1/8 c. vegetable oil

2 1/4 c. sugar

1 1/2 c. milk

3 eggs

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1 1/2 tsp. poppy seeds

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

3 c. flour

Mix all ingredients in a large bowl; beat for 2 minutes with mixer. Pour into two greased and floured loaf pans. Bake at 350 degrees for 45-50 minutes or 14-18 minutes for muffins. Cool some and top with glaze:

Glaze:

1/4 c. milk (or orange juice)

3/4 c. powdered sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

from Fruit Heights 8th Ward Cookbook, Elizabeth Nielson