Apricot And Poppy Seed Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
Easy and oh so good. Very moist. Great treat for breakfast, brunch or evening snack. Enjoy Ingredients:
2/3 cup baby food apricots |
1 teaspoon baking soda |
10 tablespoons butter softened |
1 cup sugar |
2 eggs |
1-1/4 cups sifted flour (sift then measure) |
1/4 teaspoon salt |
1 teaspoon vanilla |
3 tablespoons poppy seeds |
Directions:
1. Preheat oven to 350 with the rack in the center position.
2. Spray a muffin pan with nonstick vegetable cooking spray and line each tin with a paper or foil liner.
3. Spoon baby food into a small bowl and stir in the baking soda.
4. The mixture will foam up.
5. In a large bowl cream the butter and sugar until mixture is smooth then add eggs and mix well.
6. Add flour, salt, vanilla, apricot mixture and poppy seeds then mix just until all the dry ingredients are moistened.
7. Divide the batter among the 12 cups filling each cup two-thirds full then bake for 25 minutes.
|
|