Peachy Poppy Seed Muffins |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is from Alberta, Canada, from the fine folks at Robin Hood Flour. These freeze rally well. Ingredients:
2/3 cup butter or 2/3 cup margarine, softened |
1 cup granulated sugar |
2 eggs |
1/2 teaspoon vanilla |
1 1/4 cups robin hood all-purpose flour |
2 tablespoons poppy seeds |
1 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup peach baby food |
Directions:
1. PREHEAT oven to 350ºF. Cream butter and sugar. Add eggs and vanilla; mix well.
2. COMBINE flour, poppy seeds, baking soda and salt. Add to creamed mixture, alternately with baby food. Spoon batter into paper-lined or greased muffin cups, filling 2/3 full.
3. BAKE at 350ºF for 20-25 minutes, or until top springs back when lightly touched. Cool 10 minutes, then remove from pans; transfer to racks and cool completely.
4. You can use other types of baby food such as apple or apricot.
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