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

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