Apricot Muffins

1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
½ cup margarine, softened
1 cup (8 oz.) sour cream
2 cups flour
1 tsp. baking soda
1 tbsp. grated orange peel
½ cup chopped nuts

Soak apricots in water for 5 minutes. In a large mixing bowl, cream sugar and margarine until fluffy. Add sour cream; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Drain apricots, discard liquid. Fold apricots, orange peel and nuts into batter. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.