Breakfast Apricot Muffins

Breakfast Apricot Muffins

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"These fluffy muffins are delightfully easy to make and a treat to eat. Apricot preserves and almond extract make these muffins truly unforgettable."
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Ingredients

25 m servings 145 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick cooking spray.
  2. Combine flour, SPLENDA(R) 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

  • Note
  • Serving Size: 1 muffin
  • 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.
  • TM/(R) Smucker's and Crisco are registered trademarks of The J.M. Smucker Company.
  • Pillsbury BEST is a trademark of The Pillsbury Company used under license.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

For a sugar free muffin, this was surprisingly tender and fluffy. Taste was good, but really could use double the splenda. Maybe a touch of cinnamon as well. I do not like almond extract, so ...

Most helpful critical review

Sencillos y deliciosos.

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For a sugar free muffin, this was surprisingly tender and fluffy. Taste was good, but really could use double the splenda. Maybe a touch of cinnamon as well. I do not like almond extract, so ...

omigosh! Made an experimental batch, ate one muffin and hauled out all the ingredients and bowls and measuring cups and made ANOTHER batch! These are light and tasty and I will attempt to keep...

THIS RECIPE IT IS A KEEPER. IT IS GREAT. I TRIED WITH STRAWBERRY PRESERVES INSTEAD OF APRICOT. IT WAS VERY YUMMY.

Surprisingly simple to make and oh so yummy! The addition of preserves on top really makes these muffins special.

I made these with sugar-free raspberry preserves they were the best muffins me and my boyfriend ever tasted

Sencillos y deliciosos.

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