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APRICOT MUFFINS

1/2 cup margarine
1/2 cup sugar
2 eggs
1 cup yoghurt or milk
grated rind and juice of 1 orange
1 cup chopped dried apricots

1 1/2 cups self-raising flour

Preheat oven to 400F, prepare pans. Thoroughly blend the margarine
and sugar and then beat in the remaining wet mix ingredients. Fold
in the flour, spoon into pans and bake for 25 mins. Makes 10-12
muffins.

Variations:

Apricot and Almond: Add 1/2 cup of tasted slivered or chopped
blanched almonds to the wet mix.

Apricot and Coconut: Add 1/2 cup dessicated coconut to the dry mix
and 1/2 cup additional orange juice to the wet mix.

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