Peach & poppy seed muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Peach; puréed* |
| 1 | teaspoon | Baking soda |
| 10 | tablespoons | Butter; softened |
| 1 | cup | Sugar |
| 2 | Egg | |
| 1¼ | cup | Flour |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Vanilla extract |
| 3 | tablespoons | Poppy seeds |
Directions
*use "Junior" baby food peaches if you can't get good fresh peaches Preheat oven to 350 degrees (F). Grease muffin tins for a dozen muffins. Stir baking soda into pureed peaches. They will foam up.
Cream butter with sugar.
When mixture is smooth, add eggs, one at a time. Alternately add flour and peach puree, then salt, vanilla extract, and poppy seeds.
Fill each muffin cup nearly to the top. Bake 20 to 25 minutes or until a toothpick or cake tester inserted in one of the muffins comes out clean. Makes 12 large muffins.
Info: Peaceful Gatherings Cookbook, Federated Church, Bolton, MA, 1991 contributed by Leanne Celeste
posted by Perry Lowell, Fidonet COOKING Echo, Jan. 1992