Apricot and Poppy Seed Muffins

Title:
Apricot and Poppy Seed Muffins

Yield:
12 Servings

Categories:
Muffins,
Fruits,
Low-Fat




Ingredients:





     6 oz Apricot baby food


     1 ts Baking soda


     1    Stick butter or margarine,


          -room temperature


     1 c  Sugar


     2    Eggs


 1 1/2 c  All-purpose flour


   1/2 ts Salt


     1 ts Vanilla


     3 tb Poppy seeds


          Finely chopped nuts






 Line 12 muffin tins with a paper or foil liner or grease the pans well with


 butter or vegetable shortening. Spoon the baby food into a small bowl and


 stir in the baking soda. The mixture will foam up. In a large bowl, cream


 the butter and sugar until the mixture is smooth, then add the eggs and mix


 well. Add the flour, salt, vanilla, the apricot mixture and the poppy seeds


 or nuts, and mix just until all the dry ingredients are moistened. Do not


 overmix.


 


 Divide the batter among the 12 cups, filling each cup 2/3 full, and bake in


 a preheated 350 F oven about 20 to 25 minutes, or until a cake tester or


 toothpick inserted into the middle of a muffin comes out clean. Cool the


 muffins on a wire rack. These muffins will keep, if well wrapped, at room


 temperature for three days and refrigerated for up to a week. To freeze,


 cool completely and then store in an airtight freezer bag. Defrost,


 covered, at room temperature.


 Posted to Digest eat-lf.v096.n238


 


 Recipe by: Felicia Pickering, Eat-L


 


 From: 


 


 Date: Thu, 5 Dec 96 08:45:01 -0500