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Add a photoRaciónes: 12
Ingredientes
- 6 ounce apricot baby food
- 1 tsp baking soda
- 1 stk butter or possibly margarine room temperature
- 1 c. sugar
- 2 x Large eggs
- 1 1/2 c. all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla
- 3 Tbsp. poppy seeds finely minced nuts
Direcciones
- Line 12 muffin tins with a paper or possibly foil liner or possibly grease the pans well with butter or possibly vegetable shortening. Spoon the baby food into a small bowl and stir in the baking soda. The mix will foam up. In a large bowl, cream the butter and sugar till the mix is smooth, then add in the Large eggs and mix well. 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. Don't overmix.
- 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. Cold 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, cold completely and then store in an airtight freezer bag.
- Defrost, covered, at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 220 | |
| Calories from Fat 84 | 38% |
| Total Fat 9.57g | 12% |
| Saturated Fat 5.22g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 269mg | 11% |
| Potassium 81mg | 2% |
| Total Carbs 30.78g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 18.09g | 12% |
| Protein 3.31g | 5% |
