Apricot Breakfast Muffins

Apricot Breakfast Muffins

9

"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

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:
  • 23.6g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 273 mg
  • 11%

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.

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Directions

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

  • 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.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

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

Most helpful critical review

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,...

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

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

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

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.

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,...

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.

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 a...

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...

These muffins were just too bland for my taste. I made the mini version so maybe the large ones would be better.