Raisins 'n Oats Muffins

Ingredients:

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 low fat 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 (optional)
•	3/4 cup raisins
•	1/4 cup Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit, Apricot or Peach Preserves
•
TOPPING
•	2 tablespoons granulated sugar
•	1 teaspoon ground cinnamon

Directions:

1	HEAT oven to 400°F. Coat 12 muffin cups lightly with no-stick cooking spray.
2	COMBINE brown sugar, oil, egg whites, buttermilk and applesauce in bowl of electric mixer. Beat at medium speed until well blended.
3	COMBINE 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.
4	FILL muffin cups almost full. Top each with 1 level measuring teaspoon marmalade or preserves. Stir into batter using tip of knife.
5	MIX sugar and cinnamon in small bowl. Sprinkle 1/4 teaspoon over each muffin.
6	BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan.