Make a well in the center, add oil and apple juice, and stir gently but thoroughly until evenly moistened.
Divide half of the batter between 9 oiled or paper-lined muffin cups. Place a teaspoon of fruit puree or preserves in center of batter. Divide the remaining batter evenly among the muffin cups & to cover fruit.
Bake for 20 minutes, or until a knife inserted into the center comes out without batter.