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Apricot Breakfast Muffins

  • 6servings
  • 25minutes
  • 145calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12
MineralsNatrium, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crisco® Original No-Stick Cooking Spray

  2. 1 cup Pillsbury BEST® All Purpose Flour

  3. 1/4 cup SPLENDA® No Calorie Sweetener, granulated

  4. 2 teaspoons baking powder

  5. 1/4 teaspoon salt

  6. 1 large egg

  7. 2 tablespoons Crisco® Pure Canola Oil

  8. 2 tablespoons skim milk

  9. 1/2 cup Smucker's® Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins

  10. 1/4 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.

  2. Combine flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.

  3. Beat together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.

  4. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.

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