Bountiful Breakfast Muffins
Servings 12

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon pumpkin pie spice
1 cup (4 ounces) prepackaged diced mixed dried fruit bits
1/2 cup butter, softened
2/3 cup sugar
6 eggs
1 teaspoon vanilla
1/3 cup rolled oats

In small bowl, stir together flour, baking powder and spice. Toss fruit with 1 tablespoon of the flour mixture. Set both mixtures aside. In large bowl, beat at medium speed, butter and sugar until light and fluffy. Beat in eggs until well blended. Beat in vanilla. At low speed, gradually beat in reserved flour mixture just until blended. Stir in reserved fruit and oats. Line 12 (2-1/2 inch) muffin cups with paper baking cups. Pour a scant 1/3 cup batter into each cup. Bake in preheated 350 F oven 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack.