1 c. chopped dried apricots
1 c. boiling water
1 c. sugar
1/2 c. butter, softened
1 c. sour cream
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. grated orange peel
1/2 c. chopped nuts

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 3/4 full.

Bake at 400°F for 18 to 20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.

Makes about 1 dozen.