Recipe By : Felicia Pickering, Eat-L
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Low Fat
Amount Measure Ingredient -- Preparation Method
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6 ozs apricot baby food
1 teaspoon baking soda
1 stick butter or margarine -- room temperature
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
3 tablespoons 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.
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Per serving: 152 Calories; 3g Fat (16% calories from fat); 3g Protein;
29g Carbohydrate; 33mg Cholesterol; 213mg Sodium
