30 Apr Classic Jam Muffins
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!
Classic Jam Muffins
- 2 cups quick cooking oats (I used steel cut as I had them on hand)
- 2 cups flour
- 2 cups buttermilk
- 4 teaspoons baking powder
- 2/3 cup vegetable oil
- 1 teaspoon baking soda
- 1 ½ cups packed brown sugar
- 1 teaspoon salt
- 2 extra large eggs
- 10 oz. dried apricot preserves
- Soak oats in buttermilk for about 20 minutes.
- In separate bowl mix oil, sugar and eggs together.
- In large bowl, sift together all dry ingredients.
- Lightly fold together all three mixtures, alternating each. Do not mix.
- Grease muffin tins. Place 1 tablespoon muffin mix in each muffin holder.
- Place 1 teaspoon reserve on mixture, fill with remaining mixture to 3/4 full.
- Bake at 400 F for 20-25 minutes, until toothpick comes out clean.