Apricot and poppy seed muffins

 
                       Apricot and Poppy Seed Muffins
 
 Recipe By     : Felicia Pickering, Eat-L
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Muffins                          Fruits
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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