Solo Foods | Apricot Streusel Muffins

Submitted by Paula Ivancicts - Lemont, IL

12 muffins

Crumb Topping
1/4 cup all-purpose flour
2 tablespoons butter or margarine, softened
3 tablespoons brown sugar

Muffins
2 cups all-purpose flour
3 tablespoons vegetable oil
2/3 cup granulated sugar
3/4 cup orange juice
1 can Solo or 1 jar Baker Apricot filling
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1/2 cup chopped pecans

Preheat oven to 400° F. Line 12-cup muffin pan with paper cupcake liners and set aside.

To make crumb topping, stir flour and brown sugar in small bowl until blended. Cut in butter until mixture resembles coarse crumbs and set aside.
To make muffins, stir in flour, granulated sugar, baking powder, cinnamon and salt in medium-size bowl until blended. Beat egg, oil, and orange juice in separate bowl until blended. Make well in center of dry ingredients and pour in egg mixture. Stir just until dry ingredients are moistened. Stir in apricot filling and pecans. Spoon batter into prepared muffin cups, filling cups about three-fourths full. Sprinkle reserved crumb topping over muffins.

Bake 20 to 22 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan and serve warm or cool completely on rack.