Toppings:

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

Combine sugar and orange juice. Dip tops of warm muffins and serve.

Muffins:

3/4 c. sour cream
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. grated orange peels
1/2 c. chopped nuts

In a small bowl combine apricots and water. Let stand 5 minutes. Drain and discard liquid. Set aside. In a mixing bowl cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients and add to creamed mixture just until moistened. Fold in orange peels, nuts and apricots. Batter will be very stiff. Fill paper lined muffin pans 3/4 full.

Bake at 400°F for 18 to 20 minutes.