3/4 C B&R Farms Dried Apricots (soaked in water until doubled in size, reserve water)
1/4 C shortening
1/2 C brown sugar (packed)
2 C sifted all-purpose flour
4 t baking powder
1 t salt
1 t cinnamon
1/2 t nutmeg
1/2 C liquid from apricots
1/2 C milk
Cream shortening and sugar together.
Blend in egg. Sift together flour, baking powder, salt and spices.
Add to creamed mixture alternately with cooking liquid and milk.
Blend in apricots.
Fill greased muffin pans about 2/3 full.
Bake in hot oven 400F, 20-25 minutes.
Makes 15 muffins.