Prep Time: 30 minutes

2     cups Martha White® Self-Rising Flour 
1/2     cup sugar 
1/2     cup chopped dried apricots 
2/3     cup milk 
1/3     cup butter or margarine, melted, cooled 
1/2     teaspoon vanilla 
1     egg 
     

1 .    Heat oven to 425 degrees F. Grease 12 muffin cups. In medium bowl, combine flour and sugar; mix well. Stir in apricots.
2 .    In medium bowl, combine milk, melted butter, vanilla and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.) Fill greased muffin cups 2/3 full.
3 .    Bake at 425 degrees F. for 15 to 18 minutes or until golden brown. Serve warm.

12 muffins