Prep Time 15m
Cook Time 20m
Ready Time 60m
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 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® Low Sugar™ Reduced Sugar Apricot Preserves
  • 1/2 cup dried mixed fruit bits (apples, apricots, dates)
  • 1 cup ripe mashed banana
Preparation Directions
  • Step 1Heat 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.
  • Step 2Mix 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.
  • Step 3Heat remaining preserves in microwave on HIGH (100% power) for 20 seconds; spread on the tops of cooled muffins.
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