|All-purpose flour||1 3⁄4 Cup (28 tbs) (Around 425 milliliter)|
|Baking powder||2 1⁄2 Teaspoon (Around 12 milliliter)|
|Baking soda||1⁄2 Teaspoon (Around 2 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Vegetable oil||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Lightly packed brown sugar||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Apricots||1 Can (10 oz), pureed (Around 398 milliliter)|
In a large bowl, combine flour, baking powder, baking soda and salt.
In another bowl, beat eggs lightly.
Add oil, brown sugar, pureed apricots and orange extract.
Add to flour mixture, stirring just until blended.
Batter will be lumpy.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 20 to 25 minutes.
HINT: Out of muffin pans? Use aluminum foil muffin or cupcake liners, or custard cups.
Place on a cookie sheet and bake as usual.