B & R FARMS RECIPES
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1/2 cup Sourdough starter, at room temperature
3/4 cup sour cream, at room temperature
2 cups all-purpose flour
1/2 cup sugar
1/3 cup melted butter or margarine
1 1/2 teaspoons grated orange peel
1 large egg
1/4 cup chopped B & R Farms dried apricots
1 cup fresh or frozen cranberries
1 teaspoon each baking soda and baking powder
1/2 teaspoon salt (optional)

In a bowl, stir starter, sour cream and 1/2 cup flour until smooth. For a more sour flavor, cover and let stand in a warm place (80 to 90 degrees) until bubbly and sour smelling, 12 to 24 hours. To speed, omit standing proceed. To starter mixture, add sugar, butter, orange peel and egg; stir until well blended. Mix in apricots and cranberries. Combine remaining flour with baking soda, baking powder and salt. Stir into starter mixture just to mix evenly. Spoon batter into 12 greased wide muffin cups. Pat streusel on top. Bake in a 425 degree oven until a toothpick inserted in center of a muffin comes out clean, 20 to 30 minutes. Loosen muffins with a knife and turn out onto a rack. Serve warm or cool. Let cool completely; store airtight up to 1 day or freeze up to 2 months. Makes 12.

Recipe from Sunset Magazine