Instructions: Preheat the oven to 350 degrees with the rack in the center position. Spray a muffin pan with nonstick vegetable cooking spray and line each tin with a paper or foil liner. Or grease the pan well with butter or vegetable shortening.

Spoon the baby food into a small bowl and stir in the baking soda. The mixture will foam up.

In a large bowl, cream the butter and sugar until the mixture is smooth, then add the eggs and mix well. Add the flour, salt, vanilla, the apricot mixture, and the poppy seeds or nuts, and mix just until all the dry ingredients are moistened. Do not overmix!

Divide the batter among the 12 cups, filling each cup two-thirds full, and bake for 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of a muffin comes out clean. Cool the muffins on a wire rack.

This recipe yields 12 muffins.

Comments: This innovative recipe calls for a rather unusual but easily found ingredient: baby food! These muffins are world class. You may substitute chopped nuts for the poppy seeds.

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