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Apricot Muffins
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1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter,softened
1 cup sour cream
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tbl. orange zest
Simmer apricots in the boiling water for 2 minutes. In a mixing bowl, cream the sugar and butter. Add sour cream and mix well. Combine dry ingredients. Stir into the creamed mixture until moistened. Pour water off apricots and fold apricots and orange zest into the batter. Fill greased muffin tin 3/4 full. Bake at 400 degrees for about 18-20 minutes.
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