Apricot Pecan Layered Muffins

Apricot Pecan Layered Muffins

Prep Time 15 min
Cook Time 15 Min
Servings 6
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup complete buttermilk pancake & waffle mix
  • 1/2 cup quick rolled oats
  • 1/3 cup plus 1 tbsps. firmly packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/3 cup milk
  • 2 tbsps. Crisco® Pure Canola Oil
  • 1 large egg
  • 1/3 cup plus 1 tbsps. Smucker's® Low Sugar™ Reduced Sugar Apricot Preserves
  • OR 1/3 cup plus 1 tbsps. Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
  • 1/3 cup chopped pecans

Directions

  • Step 1

    HEAT oven to 400°F. Coat 6 muffin cups with no-stick cooking spray.

  • Step 2

    STIR together pancake mix, oats, 1/3 cup brown sugar and cinnamon. Whisk milk, oil and egg until blended. Add to oats mixture. Stir until evenly moistened.

  • Step 3

    COMBINE 1/3 cup preserves, 1 tablespoon brown sugar and chopped pecans. Layer in each muffin cup: 2 tablespoons batter, 1 heaping tablespoon preserves mixture, 1 heaping tablespoon batter.

  • Step 4

    BAKE 13 to 15 minutes or until golden brown and toothpick inserted in center comes out clean. Spread tops with remaining preserves. Cool 5 minutes before removing from pan.

Serving size
(1 muffin of 6)

  • Calories 270
  • Calories from Fat100g
  • Total Fat 11g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 35mg
  • Sodium 240mg
  • Potassium 0mg
  • Total Carbohydrates 39g
  • Dietary Fiber 2g
  • Sugars 23g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet