Apricot Honey Bread and Muffins

The Pooh Cookbook, 1969

45 minutes — 12 muffins

Ingredients

1⁄4	pound	butter (or margarine, room temperature)
1⁄4	cup	honey
2⁄3	cup	apricots (mashed - canned fruit is fine)
1		egg (large)
1	tablespoon	apricot juice (perhaps from the canned fruit)
2	cup	all-purpose flour (sifted)
1⁄2	teaspoon	salt
2 1⁄2	teaspoon	baking powder

Instructions

Heat oven to 350F for bread, 375F for muffins. Grease and lightly flour 1 loaf pan, 8” long, 2 1/2” deep and 4 1/2 “wide or 2 muffin tins (12 muffins, 2 5/8” diameter, medium).

Cream the butter with the honey and add the mashed apricot pulp.
Beat in the egg and the apricot juice.

Sift the flour, salt, and baking powder together. Fold into the butter mixture.
Fill the loaf pan or the muffin tins about half full.

Bake the loaf in a 350 degree F. preheated oven for 45 minutes to an hour, or until a cake tester, knife blade or toothpick stuck into the center of the loaf comes out clean.

Bake the muffins for 30 to 35 minutes in a preheated 375 degree F. oven.

Serve hot with honey and butter or honey butter.