Prep Time 15m
Cook Time 22m
Ready Time 45m
Yield 1 dozen muffins

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 2 large egg whites
  • 3/4 cup buttermilk
  • 1/3 cup chunky applesauce
  • 1 cup quick or old-fashioned rolled oats
  • 3/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 cup Pillsbury BEST™ Whole Wheat Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup raisins
  • 1/4 cup Smucker’s® Natural Orange Marmalade Fruit Spread, Apricot or Peach Preserves
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
Preparation Directions
  • Step 1Heat oven to 400°F. Coat 12 muffin cups lightly with no-stick cooking spray.
  • Step 2Combine brown sugar, oil, egg whites, buttermilk and applesauce in bowl of electric mixer. Beat at medium speed until well blended.
  • Step 3Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon and salt in large bowl. Stir into liquid ingredients until just blended. Stir in raisins.
  • Step 4Fill muffin cups almost full. Top each with 1 level measuring teaspoon marmalade or preserves. Stir into batter using tip of knife.
  • Step 5Mix sugar and cinnamon in small bowl. Sprinkle 1/4 teaspoon over each muffin.
  • Step 6Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan.
doughboy doughboy

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