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Рецепт Apricot And Poppy Seed Muffins

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Порций: 12

Ингредиенты

Cost per serving $0.66 view details

Инструкции

  1. Line 12 muffin tins with a paper or possibly foil liner or possibly grease the pans well with butter or possibly vegetable shortening. Spoon the baby food into a small bowl and stir in the baking soda. The mix will foam up. In a large bowl, cream the butter and sugar till the mix is smooth, then add in the Large eggs and mix well. Add in the flour, salt, vanilla, the apricot mix and the poppy seeds or possibly nuts, and mix just till all the dry ingredients are moistened. Don't overmix.
  2. Divide the batter among the 12 c., filling each c. 2/3 full, and bake in a preheated 350 F oven about 20 to 25 min, or possibly till a cake tester or possibly toothpick inserted into the middle of a muffin comes out clean. Cold the muffins on a wire rack. These muffins will keep, if well wrapped, at room temperature for three days and refrigerated for up to a week. To freeze, cold completely and then store in an airtight freezer bag.
  3. Defrost, covered, at room temperature.

Nutrition Facts

Amount Per Serving %DV
Serving Size 66g
Recipe makes 12 servings
Calories 220  
Calories from Fat 84 38%
Total Fat 9.57g 12%
Saturated Fat 5.22g 21%
Trans Fat 0.0g  
Cholesterol 55mg 18%
Sodium 269mg 11%
Potassium 81mg 2%
Total Carbs 30.78g 8%
Dietary Fiber 1.1g 4%
Sugars 18.09g 12%
Protein 3.31g 5%
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