Apricot And Poppy Seed Muffins

Recipe Ingredients

2/3 cup	157ml	"Junior" baby-food apricots - (1 jar)
1 teaspoon	5ml	Baking soda
10 tablespoons	150ml	Butter or margarine - very well softened
1 cup	198g / 7oz	Sugar
2		Eggs
1 1/4 cups	78g / 2.8oz	Sifted flour - sift then measure
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Vanilla
3 tablespoons	45ml	Poppy seeds (or finely chopped nuts)

Recipe Instructions

Preheat the oven to 350 degrees with the rack in the center position. Spray a muffin pan with nonstick vegetable cooking spray and line each tin with a paper or foil liner. Or grease the pan 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 two-thirds full, and bake for 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. This recipe yields 12 muffins.

Source:
THE KITCHEN SURVIVAL GUIDE by Lora Brody (c) 1992 - William Morrow and Company, Inc., New York - 308 pages - $20.00 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest

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