(from the kitchen of Cyndi Olsen, which she shared at my Relief Society Cooking Group)

3 Cups flour
2 1/4 Cups sugar
1 1/2 teaspoons salt
1 1/2 teaspoon baking powder
1/4 Cup poppyseeds
1 1/2 teaspoon vanilla
1 1/2 teaspoon almond extract
1 1/2 teaspoon butter extract
3 eggs
1/8 Cup (2 Tablespoons) oil
1 Cup applesauce
1 1/2 Cup milk
Sliced almonds to top muffins with (optional)

Blend dry ingredients, except for almonds, in large bowl. Add remaining ingredients. Mix by hand. Put in well greased (I used spray olive oil) or paper lined muffin tins. Fill almost full, 1/4 cup. Bake at 350 degrees for 30 to 35 minutes. Yield: 24 plus. Freezes well.