2 1/2 cups flour
   1 1/2 teaspoons baking powder
   1 teaspoon baking soda
   1/2 tablespoon salt
   1/2 teaspoon ground ginger
   1/2 cup butter, softened
   1 cup agave nectar
   2 eggs
   1/2 cup milk
   1 cup dried apricots, chopped
   1 cup chopped walnuts

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Grease muffin tin or line with muffin cups. In small bowl, mix flour, baking powder, baking soda, salt and ginger. In large bowl, cream butter with agave until light and fluffy. Beat in eggs and milk. Stir dry ingredients into wet mixture until just moistened. Stir in apricots and walnuts. Pour into muffin cups. Bake at 350°F for 25 to 30 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool on wire racks.

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