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Apricot Pecan Layered Muffins

  • 26servings
  • 9minutes

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Source: www.hungryjack.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C
MineralsFluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crisco ® Original No-Stick Cooking Spray

  2. 3/4 cup Hungry Jack ® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)

  3. 1/2 cup quick rolled oats

  4. 1/3 cup plus 1 tablespoons firmly packed brown sugar, divided

  5. 1/2 teaspoon ground cinnamon

  6. 1/3 cup milk

  7. 2 tablespoons Crisco ® Pure Canola Oil

  8. 1 large egg

  9. 1/3 cup plus 1 tablespoons Smucker's ® Low Sugar™ Reduced Sugar Apricot Preserves, divided

  10. 1/3 cup plus 1 tablespoons Smucker's ® Low Sugar™ Reduced Sugar Sweet Orange Marmalade

  11. 1/3 cup chopped pecans

Instructions Jump to Ingredients ↑

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

  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.

  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.

  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.

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