Tutti-Frutti Muffins - cooking recipe

Ingredients

1/3 cup oat bran (ground rolled oats)
1 cup all-purpose white flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup Splenda granular or 3/4 cup sugar
2 tablespoons sugar
1 cup ripe banana, mashed
1/2 cup crushed pineapple, drained
1/2 cup strawberry, crushed
2 eggs, lightly beaten
1 teaspoon vanilla
1/4 cup unsweetened applesauce
1/4 cup canola oil (I used Enova) or 1/4 cup unsweetened applesauce (I used Enova)
Streusel Topping(can double)
2 1/2 tablespoons all-purpose white flour
2 tablespoons Splenda brown sugar blend or 1/4 cup brown sugar
1/2 - 1 teaspoon ground cinnamon
2 tablespoons butter
2 tablespoons pecans, finely chopped
Filling
1/4 cup raspberry preserves
Optional Glaze
1 cup powdered sugar, sifted
2 -3 tablespoons blood orange juice
1/2 teaspoon orange zest

Preparation

Preheat oven to 375\u00b0F.
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!