| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 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 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 268 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 3 g |
| Cholesterol | 16 mg |
| Sodium | 160 mg |
Reviews
Exellent, to my family, not me.