Apricot Nut Muffins

1 cup dried apricots, chopped
1 cup water
1 tsp salt
1 1/4 cups white flour
3/4 cup whole wheat pastry flour
3 tsp baking powder
1/4 cup canola oil
1/3 cup agave nectar or honey
1/3 cup soymilk or milk
2 eggs, beaten
1 tsp vanilla
1/2 cup chopped walnuts (or pecans or almonds)
1/2 tsp orange rind (optional)

Combine apricots and water in small saucepan, bring to boil, then let simmer for 10 minutes. Let cool. Drain the apricots and in a separate bowl reserve the water the apricots were cooked in.

In a large bowl, combine salt, flours, and baking powder. In a separate bowl, beat eggs, then add oil, agave, soymilk, vanilla, and the water the apricots were cooked in, mixing well. Pour the wet mixture into the dry mixture and stir until just mixed. Fold in the apricots and the nuts.

Pour the batter into a greased muffin tin and bake at 350F for 18-20 minutes. Makes 12-15 muffins.

Variation: For Apricot Nut Sweetbread, pour batter into greased breadpan and bake at 350F for 35-40 minutes or until toothpick inserted in center comes out clean.