Apricot and Poppy Seed Muffins

1 teaspoon baking soda

1 stick butter or margarine -- room temperature

1 cup sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon vanilla

3 tablespoons poppy seeds finely chopped nuts Line

12 muffin tins with a paper or foil liner or grease the pans 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.