| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
|
Muffins, Fruits, Low fat |
12 |
Servings |
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 |
INSTRUCTIONS
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: <ebburtis@ix.netcom.com>
Date: Thu, 5 Dec 96 08:45:01 -0500
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