Apricot Muffins

• 1 c. boiling water
• 1 1/2 c. (approximately 1/2 lb.) dried apricots, cut in small pieces
• 2 c. all-purpose flour
• 1 c. whole wheat flour
• 1 c. sugar
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs, beaten or 1/2 c. egg substitute
• 1/4 c. oil or melted margarine
• 1 c. orange juice

1. In a bowl, pour the boiling water over the dried apricot pieces.
2. Set aside to cool.
3. In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt.
4. Stir the eggs, oil and orange juice into the liquid apricot mixture.
5. Make a well in the center of the dry ingredients and add the liquid apricot mixture, stirring enough to moisten (do not overmix). Spray two 12-muffin tins with nonstick cooking spray or line with muffin cups.
6. Fill each 2/3 full with batter.
7. Bake for 20 to 25 minutes in a 375u0b0 oven.

boiling water, flour, whole wheat flour, sugar, baking powder, baking soda, salt, eggs, oil, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=553907 (may not work)