Pineapple Apricot Muffins

1/2 c Margarine
2/3 c Brown sugar
1 Egg
2/3 c Crushed pineapple with juice
1/3 c Dried apricots
1 c Flour
1/2 ts Baking soda
1/2 ts Salt
1 c Quick rolled oats

Preheat oven to 350 degrees. Using a food processor, fit steel knife in bowl and cream margarine, brown sugar and egg until fluffy. Add crushed pineapple and dried apricots. Chop and combine with "on-offs" until apricots are finely chopped. Combine dry ingredients and mix well. Add to processor bowl and process with quick "on-offs" just until all is moist. Spoon into well-greased miniature muffin tins and bake for 20 minutes. Standard mixing procedure can be used if apricots are finely chopped or snipped. Yield: 3 dozen miniature muffins.

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