1 c Dried apricots; chopped
1 c Sour cream
1 lg Egg
1 c Water; boiling
2 c Flour
1/2 c Fresh blueberries
1/2 c Butter
1 c Sugar
1 ts Vanilla
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Salt
Soak apricots in boiling water for 5 minutes.
In large mixing bowl, cream butter, sugar, and vanilla until fluffy.
Add sour cream and egg, mix well.
Combine dry ingredients. Stir into creamed mixture just until fully
mixed.
Drain apricots; pat dry with paper towel and stir into batter with
blueberries.
Fill greased or paper lined muffin cups.
Bake at 400°F for 15 to 20 minutes or until done.
Recipe by Great Lakes International Trading
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