|Dried apricots||1 Cup (16 tbs), chopped|
|Boiling water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sour cream||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Orange peel||1 Tablespoon, grated|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Soak apricots in water for 5 minutes.
In a large mixing bowl, cream sugar and butter until fluffy.
Add sour cream; mix well.
Combine dry ingredients; stir into creamed mixture just until moistened.
Drain apricots, discarding liquid.
Fold apricots, orange peel and nuts into batter.
Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 18-20 minutes or until muffins test done.
Cool 10 minutes before removing to a wire rack.