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Tutti-Frutti Muffins

13 cup oat bran (ground rolled oats)
1 cup all-purpose white flour
12 cup whole wheat flour
12 teaspoon salt
12 teaspoon baking soda
1 teaspoon ground cinnamon
34 cup Splenda granular or 34 cup sugar
2 tablespoons sugar
1 cup ripe banana, mashed
12 cup crushed pineapple, drained
12 cup strawberry, crushed
2 eggs, lightly beaten
1 teaspoon vanilla
14 cup unsweetened applesauce
14 cup canola oil (I used Enova) or 14 cup unsweetened applesauce (I used Enova)
2 12 tablespoons all-purpose white flour
2 tablespoons Splenda brown sugar blend or 14 cup brown sugar
12-1 teaspoon ground cinnamon
2 tablespoons butter
2 tablespoons pecans, finely chopped
14 cup raspberry preserves
1 cup powdered sugar, sifted
2 -3 tablespoons blood orange juice
12 teaspoon orange zest


Preheat oven to 375F. Grease 12 muffin tins or line with paper liners. In a large bowl, whisk together oat bran, white flour, whole-wheat flour, salt, baking soda, ground cinnamon, Splenda and sugar. In a medium bowl, stir together bananas, pineapple, strawberries, eggs, vanilla, applesauce and oil. Stir fruit mixture into flour mixture. Streusel: In a small bowl, stir together flour, brown sugar and cinnamon. Cut butter into flour mixture. Stir in pecans. Put a mounded tablespoon of batter into each muffin tin. Put 1 teaspoon of raspberry preserves over the center of the batter in each muffin tin. Use remaining batter to nearly fill muffin tins. Sprinkle streusel over the top of batter. Bake for 30-40 minutes until toothpick tests clean. Let sit for 5 minutes and turn out of tins. Optional Glaze: Stir together powdered sugar, blood orange juice and zest. Once muffins are room temperature, drizzle glaze over them. *Good with whipped cream too!

Source: www.food.com