Preheat oven to 350 degrees. Mist 12 muffin cups with nonstick cooking oil spray and set aside.
Sift the ingredients into a large mixing bowl and set aside. Combine the liquid ingredients (not including the fruit spread) in a blender and process until smooth. Pour the liquid ingredients into the dry ingredients and stir until blended (do not overmix).
Put about 1/4 cup of batter in each muffin cup. Top each with 1/2 heaping teaspoon fruit spread. Cover with remaining batter and bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out dry. Remove from heat, let cool for 10 minutes and genty release the muffins.