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Apricot Sourdough Muffins

1/2 c Sourdough starter, room temp
1/2 c Yogurt, plain, low fat
2 c Flour
1/2 c Sugar
1/2 c Butter, melted
1 Egg, lightly beaten
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
1 c Apricots, dried, chopped
1/2 c Hazelnuts, chopped

Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups. In large bowl, combine starter, yogurt and 1/2 cup flour. Stir in sugar, melted butter, and egg just to blend. Combine remaining flour with baking soda, baking powder, salt and cinnamon. Stir into starter mixture just until moistened. Gently stir in apricots and hazelnuts. Spoon into prepared muffin cups. Bake 25 minutes, until tester comes out clean.

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