I recently found myself with three disparate ingredients left over from prior recipes: buttermilk, vegetable oil and apricot preserves. I was most concerned about the buttermilk going to waste and didn’t want to lose nearly a quart of it. I wondered if there was a way to combine all of these in one recipe.

A quick Google search led me to this recipe for jam muffins courtesy of B & R Farms, an apricot farm based in Hollister, California. The family’s website has a variety of apricot recipes and this one was perfect as it utilized the three left over ingredients I had!

These make the perfect breakfast on-the-go or a filling snack between meals. And with the subtle hint of apricot sweetness they’re as good as a cakey dessert!