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PEACHY POPPY SEED MUFFINS 
1/2 c. plus 2 tbsp. butter, softened
1 c. sugar
2 eggs
1/2 tsp. vanilla extract
1 1/4 c. all-purpose flour
2 tbsp. poppy seeds
1 tsp. baking soda
1/4 tsp. salt
1 (6 oz.) jar peach baby food

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture alternately with baby food. Fill paper-lined or greased muffin cups 2/3 full.

Bake at 350F for 20 to 25 minutes or until muffins test done.

Yield: 1 dozen.

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