1 egg
1 small thin-skinned orange, grated (about 4 tablespoons)
1/2 cup milk
1/2 cup sour cream
1/3 cup oil
3/4 cup sugar
2 1/4 cups flour
1 tablespoon baking powder
3/4 cup chopped dried apricots
1/2 cup chopped walnuts
In the large bowl of an electric mixer, beat together first 6 ingredients until blended. Stir in the remaining ingredients until blended. Do not overmix.
Divide batter between 12 paper-lined muffin cups and bake at 400 degrees for 25 minutes, or until tops are browned and a cake tester, inserted in center, comes out clean. Allow to cool for 10 minutes, and then remove from pan and continue cooling on a rack. Brush tops with Apricot Glaze when cool. Yields 12 muffins.
Apricot Glaze:
1 tablespoon orange juice
2 tablespoons minced dried apricots
1/2 cup sifted powdered sugar
Stir together 1 tablespoon orange juice, 2 tablespoons minced dried apricots and 1/2 cup sifted powdered sugar until blended.
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