1/2 cup boiling water
3/4 cup dried apricots, chopped small
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 Tablespoon of baking powder
1/2 Teaspoon of baking soda
1/4 Teaspoon salt
1 beaten egg
2 T olive oil
1/2 cup orange juice
Pour the boiling water on the apricots. Once they've cooled and softened, you can pulse them in the blender. They should be fairly smooth, but with a few little chunks here and there. Combine all the wet ingredients together, then add to the dry mix.
Bake in a prepped muffin tin at 375 for about 20 minutes or until a toothpick comes out clean.
Makes 12 muffins
Per muffin: 138 calories, 2.9 g fat, 1.6 g fiber
Adapted from Martin Katahn's One Meal at a Time, copyright 1991, Warner Books.
Update: I had some dried figs that were a bit too leathery to just eat, so I used this technique on them. Use the same amount as the apricots (I added a few raisins to get there) and sprinkle with just a bit of lemon juice and about a tablespoon of honey. Proceed as above.
I would think this would work with any dried fruit you really like. The fig ones are so good that I may just have to try this with dried peaches!