Apricot Breakfast Muffins Recipe - Allrecipes.com
Apricot Breakfast Muffins Recipe
  • READY IN 25 mins

Apricot Breakfast Muffins

Recipe by  

"Even with low-calorie and low-fat ingredients, these apricot muffins are bursting with fresh flavors for breakfast or brunch."

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Ingredients Edit and Save

Original recipe makes 6 muffins Change Servings
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  • COOK

    25 mins
  • READY IN

    25 mins

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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2009

Really good if you want something quick and easy.... I like to add a little more preserves to the muffins

 
Most Helpful Critical Review
May 03, 2010

Ugh! I doubled the recipe because of all the great reviews & followed it EXACTLY. When I checked on the muffins after 15 minutes they were almost burnt. They did not taste of apricots at all, but they did have a weird after taste. Bummer because i really wanted to love these!

 

12 Ratings

Nov 06, 2009

I've made this with Sugar-Free Raspberry Preserves and it came out great. Good warm or cold.

 
Jun 01, 2010

I used orange marmalade and vanilla extract, instead of almond. They were delicious.

 
May 31, 2011

I love this!!! I used Strawberry instead of Apricot because that's what I had on hand and I used mini muffin tin also. A great simple muffin.

 
Feb 25, 2010

I made this with homemade strawberry rhubarb jam. The taste was okay, and it smelled delicious but I found that the muffins were so thick I was full before I could finish one.

 
Jan 30, 2012

OMG these are amazing!!! I didn't have apricot preserves, so I used sugar free orange marmalade. I used half all purpose white flour, and half Atkins Baking Mix, and I used vanilla in place of almond extract. They are soooo good, moist, tasty, I can't wait to make them again. Thanks for the awesome recipe!

 
Jun 05, 2014

incredible. fluffy and moist. i made this with strawberry jam because i was out of apricot, but i will be heading to the store to get the apricot. subbed vanilla for the almond extract, as i was out of almond, so i'll have to buy that too. thank god it only makes 6, or i'd have eaten them all day.

 

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Nutrition

  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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