• 1/2 c. whole wheat flour
• 1 1/2 c. white flour
• 1/2 c. brown sugar
• 1 t. baking soda
• 1 t. baking powder
• 1/4 t. salt
• 1 c. chopped dried apricots (sulphered)
• 1/2 c. chopped coconut, plus 4 T. (divided)
• 2 t. grated orange peel
• 1 15 oz. can apricots in light syrup, drained and rinsed
• 1 c. soy milk
• 1/4 c. olive oil
• 1 egg
• 1 t. vanilla

• Puree apricots in food processor. Add milk, olive oil, egg and vanilla to the pureed apricots and pulse until blended.
• Combine first eight ingredients (whole wheat flour - 1/2 c. coconut) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.
• Spoon into greased muffin tin (makes ~12 muffins). Top with additional coconut and bake at 475º F for 15-20 min. Allow to cool in the pan for 10 min. before removing from pan.

The Complete Muffin Book by Gloria Ambrosia, p.80