1 package chopped dried apricots
5 cups all purpose flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 eggs beaten
1 cup oil
1 quart buttermilk
Mix dry ingredients together in large bowl. Make a well into which you add eggs, oil and milk. Mix until dry ingredients are moistened.
Fill greased or paper lined muffin tins about 3/4 full. Bake at 350 degrees for 20 to 30 minutes until brown. Makes 5 dozen.
Note: Batter will keep in refrigerator for 5 weeks.