Apricot Pecan Layered Muffins

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	3/4 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
•	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 Crisco® Pure 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:

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.