From: Iron Mountain Inn, Butler, Tennessee

Apricot Muffins

  • 1 Cup chopped dried apricots
  • 1 Cup boiling water
  • 1 Cup sugar
  • 1/2 Cup butter or margarine softened
  • 1 Cup (8 ounces) sour cream
  • 2 Cups all-purpose flour (if you use self rising, omit next ingredient)
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Tablespoon grated orange peel (optional)
  • 1/2 Cup chopped nuts (optional)

Soak apricots in water for 5 minutes. In a large mixing bowl, mix: cream, sugar and butter until fluffy. Add sour cream and mix well. Combine dry ingredients, stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange peel and nuts into the batter. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.

Serves 12