1 c. dried apricots, cut up
1 c. boiling water
1/2 c. butter, softened
1 c. sugar
3/4 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

Topping:

1/4 c. sugar
1/4 c. orange juice

In a small bowl, combine apricots and water. Let stand for 5 minutes. Drain; discard liquid. In a mixing bowl, cream butter and sugar until fluffy. Add sour cream; mix well. Combine dry ingredients; add to creamed mixture until moistened. Fold in orange peel, nuts and apricots (batter will be very stiff). Fill greased or paper-lined muffin tins 3/4 full.

Bake at 400°F for 18 to 20 minutes. Combine sugar and juice; dip top of warm muffins.