Shaker Muffins

11 oz. diced dried apricots

5 1/2 C. flour

5 t. baking soda

2 T. cinnamon

1 1/4 t. salt

2 carrots, grated

3 Granny Smith apples, peeled, grated

1 1/3 C. walnuts

1 1/3 C. coconut, shredded

8 eggs

2 C. vegetable oil

2 t. vanilla extract

1 2/3 C. honey

2 sticks (1/2 pound) butter, softened

1/2 C. finely chopped walnuts

1 C. flour

1 C. light brown sugar

Heat oven to 300° F.

Soak apricots in water for 30 minutes. Mix the flour, baking soda, cinnamon and salt. Drain apricots and add to dry ingredients with carrots, apple, walnuts and coconut.

In a separate bowl, beat eggs, oil, extract and honey until blended. Make a well in center of dry ingredients and add the egg mixture, beating slowly till well blended. Spray large muffin tins and fill to top.

For topping, combine butter, walnuts, 1 cup flour and brown sugar. Rub together with hands until a mealy mixture is formed. Sprinkle over top of muffins before baking.

Bake 20 minutes or until toothpick comes out clean. Cool 20 minutes and remove from pan.