Apricot Cinnamon Muffins


2 C quick cooking oats
2 C buttermilk
2/3 C vegetable oil
1-1/2 C brown sugar
2 extra large eggs
2 C flour
4 t baking powder
1 t baking soda
1 t salt
10 oz B&R Farms Dried Apricot Cinnamon Spread


Grease muffin tins. 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.

Place 1 tablespoon muffin mix in each muffin holder.

Place 1 teaspoon cinnamon spread on mixture, fill with remaining mixture to 3/4 full.

Bake at 400F for 20-25 minutes, until toothpick comes out clean. Best served warm with butter!