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Peachy Poppy Seed Muffins
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 min
- Yield
- 1.00 dozen
Categories
- Muffins
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- May contain soy — check ingredients
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Peachy Poppy Seed Muffins brings together 2/3 cup butter or 2/3 cup margarine, softened, 1 cup granulated sugar, 2 eggs in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 1 servings.
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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
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Instructions
PREHEAT oven to 350ºF. Cream butter and sugar. Add eggs and vanilla; mix well.
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.
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.
You can use other types of baby food such as apple or apricot.
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