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Peachy Poppy Seed Muffins

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“This recipe is from Alberta, Canada, from the fine folks at Robin Hood Flour. These freeze rally well.”
READY IN:
40mins
YIELD:
1 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. PREHEAT oven to 350ºF. Cream butter and sugar. Add eggs and vanilla; mix well.
  2. 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.
  3. 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.
  4. You can use other types of baby food such as apple or apricot.

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