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Breakfast Apricot Muffins
 

Breakfast Apricot Muffins

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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  • Serves: 6
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 6

Serving Size: 1 muffin

Amount Per Serving
 
Calories:
150 
Calories from Fat:
50 
Total Fat:
6g 
Saturated Fat:
0.5g 
Cholesterol:
35mg 
Sodium:
190mg 
Total Carbs:
24g 
Dietary Fiber:
0g 
Sugars:
1g 
Protein:
3g 

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.

NOTE

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.
Smucker's® and Crisco® are registered trademarks of The J.M. Smucker Company.

INGREDIENTS

  • 1 serving 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

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