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Apricot Muffins

1 cup finely diced fresh apricots
1 teaspoon lemon juice
1/4 cup shortening
1/2 cup sugar
1 egg
1 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup milk
1/4 cup chopped walnuts
Granulated sugar

Combine apricot pieces and lemon juice. Cream shortening and sugar,
beat in egg and stir in apricots. Sift flour, baking powder, salt
and nutmeg; add to first mixture alternately with milk. Add chopped
nuts with last portion of flour. Fill greased muffin tins two thirds
full. Sprinkle a little granulated sugar on top of each muffin.
Bake about 20 minutes at 350 degrees F. Makes 12 muffins.

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