Cream brown sugar and butter. Add vanilla extract, egg and buttermilk or sour
cream. Mix well. Add wet ingredients to dry and sprinkle with diced apples, raisins
and apricots or prunes if using. Stir just enough to moisten dry ingredients.
Mix first four topping ingredients, drizzle butter over and toss with a fork.
Spoon batter into greased muffin tin, filling only 3/4 full. Sprinkle on topping.
Or stir topping ingredients into batter until just barely blended in and spoon batter
into muffin tin. Bake in preheated oven for about 25 minutes.
Makes 18 to 24 muffins.
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