Good and Fruity Muffins

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 12 muffins
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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 tbsp. baking powder

2 tsps. ground cinnamon

1/8 tsp. ground cloves

1/4 tsp. 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


  1. HEAT oven to 400 degrees 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. 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. HEAT remaining preserves in microwave on HIGH (100% power) for 20 seconds; spread on the tops of cooled muffins.
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