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