Apricot And Poppy Seed Muffins Recipe

1. 1

   Line 12 muffin tins with a paper or possibly foil liner or possibly grease the pans well with butter or possibly vegetable shortening.

2. 2

   Spoon the baby food into a small bowl and stir in the baking soda.

3. 3

   The mix will foam up.

4. 4

   In a large bowl, cream the butter and sugar till the mix is smooth, then add in the Large eggs and mix well.

5. 5

   Add in the flour, salt, vanilla, the apricot mix and the poppy seeds or possibly nuts, and mix just till all the dry ingredients are moistened.

6. 6

   Don't overmix.

7. 7

   Divide the batter among the 12 c., filling each c. 2/3 full, and bake in a preheated 350 F oven about 20 to 25 min, or possibly till a cake tester or possibly toothpick inserted into the middle of a muffin comes out clean.

8. 8

   Cold the muffins on a wire rack.

9. 9

   These muffins will keep, if well wrapped, at room temperature for three days and refrigerated for up to a week.

10. 10

    To freeze, cold completely and then store in an airtight freezer bag.

11. 11

    Defrost, covered, at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.