Peachy Poppy Seed Muffins

This recipe is from Alberta, Canada, from the fine folks at Robin Hood Flour. These freeze rally well.

• Ready In: 40 mins
• Yields: 1 dozen

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

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.