Recipe By : Serving Size : 0 Preparation Time: 0:00 Categories : Bread Breakfast 1/3 cup dried apricots -- finely chopped 1 stick butter -- softened 1 cup sugar 1 egg 1 8 ounce can crushed pineapple, undrained 1 1/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup quick cooking oats Cut apricots up with your kitchen scissors. Set aside. With mixer, cream butter and sugar together. Add egg and pinapple; beat well. Add all dry ingredients; mixing well. Fold in apricots. Spoon into well greased muffin tins (or use the paper liners) and bake at 350 degrees for 20 minutes. Yield: "12 "

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Per Serving (excluding unknown items): 2488 Calories; 101g Fat (36.0% calories from fat); 31g Protein; 373g Carbohydrate; 13g Dietary Fiber; 460mg Cholesterol; 2713mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 2 Fruit; 19 1/2 Fat; 13 1/2 Other Carbohydrates. NOTES: From Carol's "Mother's Recipe Book"