- Finely dice the apricot. Combine apricot pieces and lemon juice. Cream shortening and sugar, beat in egg and stir in apricots.
- In separate bowl, sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk. Add chopped nuts with the last portion of flour.
- Fill greased muffin tins two thirds full. Sprinkle a little granulated sugar on top of each muffin.
- Bake for about 20 minutes at 350° F.