1 c. dried apricots, chopped
1 c. boiling water
1 c. sugar
1/2 c. butter, softened
1 (8 oz.) carton sour cream
2 c. all-purpose flour
1 tsp. baking soda
1/2 c. nuts, chopped

Soak apricots in water for 5 minutes. In a large bowl, mix sugar and butter until fluffy. Add sour cream, mix well. Combine dry ingredients; stir into creamed mixture until just moistened. Drain apricots, discarding water. Fold into batter along with nuts. Fill greased or paper-lined muffin cups 3/4 full.

Bake at 400°F for 18 to 20 minutes or until done. Cool for 10 minutes.

Makes 12 to 18 muffins.