Almond Poppy Seed Muffins

I discovered this recipe years ago here at: allrecipes.com. I changed it slightly to suit my personal tastes. Since I'm not particularly fond of the taste of oil, I use butter instead of oil. Since I didn't use oil, I also changed the original mixing directions. I also always use buttermilk instead of regular milk as I love the flavor that buttermilk contributes to quick breads.
 

 Almond Poppy Seed Muffins

-1 C Butter                  
-2 ½ C Sugar                  
-1 ½ tsp Salt                
-1 ½ tsp Vanilla            
-1 ½ tsp Almond extract
-3 eggs
-1 1/2 tsp baking powder
-3 C flour
-1 1/2 C buttermilk
-2 Tbsp Poppy Seeds

-Cream butter, sugar, salt, and flavorings together.
-Add eggs, mixing in one at a time until fully incorporated.
-Sift together flour and baking powder
-Add the sifted flour alternatively with the buttermilk, starting and finishing with flour.
-Gently fold in the poppy seeds. 
-Drop into lined muffin tins

Bake at 350 degrees for 15-20 minutes 

(or until a toothpick comes out clean when inserted into the center of the muffin)