Breakfast Apricot Muffins
These fluffy muffins are delightfully easy to make and a treat to eat. Apricot preserves and almond extract make these muffins truly unforgettable.
Contest recipe submission by Kimberly H. of Kingwood, Texas.
Crisco® Original No-Stick Cooking Spray
1 cup Pillsbury BEST® All Purpose Flour
1/4 cup Splenda® Granulated No Calorie Sweetener
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons Crisco® Pure Canola Oil
2 tablespoons skim milk
1/2 cup Smucker’s® Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
1/4 teaspoon almond extract
- Preheat oven to 350°F (175°C). Coat 6 muffin cups with no-stick cooking spray.
- Combine flour, Splenda® Granulated Sweetener, baking powder and salt in medium mixing bowl.
- 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.
- 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.
Makes 6 muffins.
Nutritional Information Per Serving (1 muffin): Calories 150 | Calories from Fat 50 | Fat 6g (sat 0.5g) | Cholesterol 35mg | Sodium 190mg | Carbohydrates 24g | Fiber 0g | Sugars 1g | Protein 3g.
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.