Good and Fruity Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 268
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 53
- Dietary Fiber
- 3
- Sugar
- 30
- Protein
- 3
- Cholesterol
- 16
- Sodium
- 160
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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 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
Directions
- 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.
- 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.
- HEAT remaining preserves in microwave on HIGH (100% power) for 20 seconds; spread on the tops of cooled muffins.