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Apricot Oatmeal Muffins

2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs -- lightly beaten
1 cup milk
2 teaspoons grated orange peel -- optional


In a bowl, combine the first four ingredients. In another bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.


Yield: 1-1/2 dozen.


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