Apricot and Poppy Seed Muffins
6 ozs apricot baby food 1 teaspoon baking soda 1 stick butter or margarine -- room temperature 1 cup sugar 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon vanilla
Ingredients
- 6ozs apricot baby food
- 1teaspoonbaking soda
- 1stickbutter or margarine -- room temperature
- 1cupsugar
- 2eggs
- 11/2 cups all-purpose flour
- 1/2teaspoonsalt
- 1teaspoonvanilla
Directions
- 1
6 ozs apricot baby food 1 teaspoon baking soda 1 stick butter or margarine -- room temperature 1 cup sugar 2 eggs 1 1/2 cups all-purpose flo
- 2
Spoon the baby food into a small bowl and stir in the baking soda
- 3
The mixture will foam up
- 4
In a large bowl, cream the butter and sugar until the mixture is smooth, then add the eggs and mix well
- 5
Add the flour, salt, vanilla, the apricot mixture and the poppy seeds or nuts, and mix just until all the dry ingredients are moistened
- 6
Do not overmix
- 7
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 t
- 8
Cool the muffins on a wire rack