Prepare cornbread mix according to package directions. Spread the batter thinly in a well greased 13x9-inch baking pan. Bake at 350°F for 10 to 12 minutes or till toothpick inserted in the center comes out clean. Cool. Cut into 1-inch squares. Soak apricots in water for 10 minutes. Lightly beat egg. Stir in the apricots. In a saucepan, heat butter. Stir in celery, onion, parsley and pepper. Cook till tender. Combine the cornbread, egg and apricot mixture, celery and onion mixture, and pecans. Spoon into greased muffin tins. Press down to form muffin shapes. Bake at 350°F for 20 minutes or until browned.
Remove from pan; serve warm.