Good and Fruity Muffins

15 min
20 min
12 Muffins

INGREDIENTS:

• 1 cup uncooked old-fashioned or quick oats
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 1/2 cup Pillsbury BEST® Whole Wheat Flour
• 1/2 cup dark brown sugar, firmly packed
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup Crisco® Pure Vegetable Oil
• OR 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
• 1 large egg
• 1 (15.5 oz.) jar Smucker's® Apricot Low Sugar Preserves
• 1/2 cup dried mixed fruit bits (apples, apricots, dates)
• 1 cup ripe mashed banana

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 400°F. Line 12 medium muffin cups with foil or paper liners. Combine oats, all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, cloves, salt and oil in bowl of electric mixer.


2. 2.
   MIX until coarse crumbs form. Stop mixer and add egg, 1 cup preserves, dried fruits and banana. Mix just until blended. Fill muffin cups until almost full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean; cool.


3. 3.
   HEAT remaining preserves in microwave on HIGH (100% power) for 20 seconds; spread on the tops of cooled muffins.