4 eggs
3/4 c. sugar
1 c. oil
1 c. unsweetened pineapple and juice
3/4 c. dried apricots, chopped
Grated rind of 1 lemon
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. walnuts or pecans

Preheat oven 375 degrees. Grease muffin pans.

Combine with whisk, the egg, sugar, oil, pineapple and juice, apricots and lemon rind. Mix dry ingredients. Add all at once to wet ingredients and fold together gently. Mix only until flour is incorporated. Fold in chopped nuts. Bake at 375 degrees for 25-30 minutes. Makes 15 muffins.