Apricot and poppy seed muffins
Muffins Low Fat Apricots
Last updated 10/4/2011 8:04:26 PM. Recipe ID 29416. Report a problem with this recipe.
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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,
1 c Sugar
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
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