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

Breakfast Apricot Muffins

Recipe by  

"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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Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

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

  • 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/® 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2008

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 I used vanilla. All in all, this is a nice muffin and can be varied to your tastebuds. I will make this again.

 
Most Helpful Critical Review
Sep 18, 2008

Sencillos y deliciosos.

 

8 Ratings

Oct 04, 2008

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 a supply in the freezer for guests (and myself!).

 
Sep 13, 2008

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

 
Mar 03, 2009

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

 
Nov 30, 2008

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

 

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Nutrition

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

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

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