Tender and moist apricot muffins with a cinnamon pecan crumb topping.

Special Apricot Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 large egg
1/3 cup vegetable oil
1/3 cup milk
1 (8-ounce) container or 1 cup peach yogurt
1/2 cup dried apricot, chopped
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons chopped pecans
1/2 teaspoon ground cinnamon
2 tablespoons butter

1. In a large bowl combine together 2 cups flour, baking powder, sugar, salt, baking soda, nutmeg. and 1/2 teaspoon cinnamon; make a well in the center.
2. In another bowl, combine egg, oil, milk, peach yogurt, and chopped dried apricots. Pour into the well of the dry ingredients, stirring just until moistened.
3. Fill a greased muffin tin two-thirds full.
4. In a small bowl mix together reamining flour, brown sugar, chopped pecans, and 1/2 teaspoon cinnamon. Cut in butter until crumbly. Sprinkle over the muffins.
5. Bake in a 400°F (205°C) oven for 20 minutes, or until golden brown.

Makes 1 dozen muffins.