1/3 cup plus 1 tablespoon olive oil
1 cup sugar
4 egg whites or egg substitute equivalent to 2 eggs
1/2 teaspoon vanilla extract
1-1/4 cup flour
2 tablespoons poppy seeds
1 teaspoon baking soda
1/4 teaspoon salt
1 6-ounce jar peach baby food
In a mixing bowl, cream butter and sugar. Add egg whites or substitute and vanilla; mix well.
Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture alternately with baby food.
Fill paper-lined muffin cups two-thirds full.
Bake at 350-degrees 20 to 25 minutes or until muffins test done.
Cool muffins and if desired, top with a powdered-sugar icing topping. Simply blend 2 cups of powdered sugar with 3 tablespoons of milk until well blended. If too thick, gradually add a little more milk until desired consistency is reached - up to another tablespoon.
Recipe makes 12 muffins.
Did You Know?
Most culinary grade Poppy seeds have been steam sterilized and are not of germination quality. The poppy seeds used for flavoring quickly become rancid so should be kept frozen.
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