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Apricot Breakfast Muffins

By: SMUCKER'S®  
"Even with low-calorie and low-fat ingredients, these apricot muffins are bursting with fresh flavors for breakfast or brunch."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 70 people have saved this

Cook Time:
25 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 6 muffins
 

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1/4 cup SPLENDA® No Calorie Sweetener, granulated
  • 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

Directions

  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.

Footnotes

  • TIP:
  • To prepare the night before, measure dry ingredients and cover. Combine egg, oil, milk and preserves as directed. Refrigerate. Mix together the next morning, adding the almond extract just before baking. Bake as directed.
  • SPLENDA is a registered trademark of McNeil Nutritionals, LLC.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 146 | Total Fat: 5.5g | Cholesterol: 35mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by BabyVan08 
I've made this with Sugar-Free Raspberry Preserves and it came out great. Good warm or cold. MORE

 
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