Chopped Apricot Muffins
1 c. chopped dried apricots
1 c. boiling water
1 c. sugar
1/2 c. butter, softened
8-oz sour cream (fat-free works fine)
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 T. grated orange peel
1/2 c. chopped nuts
Preheat oven to 400°. Boil water, remove from stove, drop in chopped apricots and soak for 5 minutes. In a large bowl, cream the sugar and butter until fluffy. Add sour cream and mix well. In another bowl, combine dry ingredients, then stir all together into the creamed mixture just until moistened. Drain the apricots, discarding liquid. Fold apricots, orange peel and nuts into batter. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400° for 18 - 20 minutes. Cool in pan for 10 minutes before removing muffins to a wire rack to cool completely. Can also use fresh blueberries or chopped fresh peaches instead of dried apricots