Classic Jam Muffins


2 C quick cooking oats
2 C flour
2 C buttermilk
4 t baking powder
2/3 C vegetable oil
1 t baking soda
1-1/2 cups brown sugar
1 t salt
2 extra lrg eggs
10 oz B & R Farms 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 1Tbsp muffin mix in each muffin holder.

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

Bake at 400F for 20-25 minutes, until toothpick comes out clean.