Title: Apricot and poppy seed muffins
 Categories: Muffins, Fruits, Low fat
      Yield: 12 Servings
 
      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