Almond Poppy Seed Muffins

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

Heat oven to 325. Line 24 muffin tins with paper liners. In a large mixing bowl, beat eggs, sugar, evaporated milk, milk and vegetable oil. Add baking powder and salt. Mix well. Add flour and stir till well combined. Add vanilla, almond and poppy seeds stirring just till combined. Spoon batter into muffin cups. Bake for 25 minutes or until done.