Apricot-Ginger Muffins

1  cup  plain yogurt      

1/3  cup  vegetable oil   

2   tablespoons  finely chopped crystallized ginger   

1    egg   

2   cups  all-purpose flour      

1/2   cup  sugar   

2   teaspoons  baking powder   

1    teaspoon  baking soda      

1/2   cup  chopped dried apricots

method;
Heat oven to 400º. 

Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1 1/4 inches, or line with paper baking cups. 

Beat yogurt, oil, ginger and egg in large bowl. Stir in remaining ingredients except apricots just until flour is moistened. Fold in apricots. 

Divide batter evenly among muffin cups (cups will be very full). Sprinkle with sugar if desired.

Bake 16 to 18 minutes or until golden brown. 

Immediately remove from pan.