Apricot Pecan Layered Muffins

Name: Apricot Pecan Layered Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: No-Stick Cooking Spray; 3/4 cup complete buttermilk pancake & waffle mix; 1/2 cup quick rolled oats; 1/3 firmly packed brown sugar; 1/2 teaspoon Ground cinnamon; 1/3 cup Milk; 2 tablespoons Canola Oil; 1 large egg; 1/3 Smucker's® Low Sugar Reduced Sugar Apricot Preserves; 1/3 Smucker's® Low Sugar Reduced Sugar Sweet Orange Marmalade; 1/3 cup chopped pecans

Prep Time 15 min

Cook Time 15 Min

Servings 6

Difficulty Easy

Ingredients

No-Stick Cooking Spray
3/4 cup complete buttermilk pancake & waffle mix
1/2 cup quick rolled oats
1/3 cup plus 1 tablespoons firmly packed brown sugar divided
1/2 teaspoon Ground cinnamon
1/3 cup Milk
2 tablespoons Canola Oil
1 large egg
1/3 cup plus 1 tablespoons Smucker's^® Low Sugar Reduced Sugar Apricot Preserves divided
OR 1/3 cup plus 1 tablespoons 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.