3/4 c Sugar
2 tb Shortening
1 lg Egg
3/4 c Apricot nectar
4 ts Orange zest; grated
3 c Whole wheat flour
3 1/2 ts Baking powder
1 ts Salt
1 c Dried apricots;
- chopped fine
3/4 c Nuts; chopped (optional)
Mix the sugar, shortening, and egg until fluffy. Stir in the
apricot nectar and orange rind. Sift together the flour, baking
powder, salt, and add to the creamed mixture. Blend in the apricots
and nuts and add to the batter. Pour into the muffin tins that have
been sprayed with a non-stick coating. Let stand for 20 minutes and
then bake at 350°F for 15 to 20 minutes or until done. Cool on
racks.
