Recipe

Breakfast Apricot Muffins With Splenda Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 year, 2 months ago Submitted by: Maker of SPLENDA® Sweetener Products "These fluffy muffins are delightfully easy to make and a treat to eat. Apricot preserves and almond extract make these muffins truly unforgettable." the photo is by Splenda also I saw these pro... More Prep:5m Cook:20m Servings:6	Peetabear
	muffins apricot splenda

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Ingredients

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

Directions

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

Combine flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.

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.

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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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.

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Calories: 150

Calories from Fat: 50

Total Fat: 6g

Saturated Fat: 1g

Cholesterol: 35mg

Sodium: 190mg

Total Carbs: 23g

Dietary Fiber: 0g

Sugars: 1g

Protein: 3g

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Comments

elgab89 1 year, 2 months ago said:
Another wonderful Splenda recipe added to my collection!

trigger 1 year, 2 months ago said:
Almond flavor and apricot preserves make this recipe such a delightful treat to be enjoyed with a glass of cold soy milk or a hot cup of coffee.
High Five Peeta
Michael

linspj 1 year, 1 month ago said:
These sound great. I am always looking for some recipes with Splenda.

lori4flavor 10 months, 3 weeks ago said:
You have touched on two of my favorite flavors when it comes to sweets, which is almond and apricots. I don't have too much of a sweet tooth, but when I do, I enjoy what I know is truly the best. These breakfast muffins sound scrumptious, so I will be sure to check them out soon :) Bookmarked + ^5
Lori

gagagrits 8 months, 3 weeks ago said:
You had me at almond and apricots, this is a keeper. Thanks Peeta think I will make these this weekend......:)

sunflower48386 8 months, 3 weeks ago said:
I'm just started to like apricot. at least the preserves. lol I have used it on orange roughy(someones recipe). I'm bookmarking this one. I ran out of flour and going thru withdraws. wanna bake. I suppose I will have to stop at the store. Husband picks me up a 25 lb. bag when he goes to Costco, I don't go there. tooooo busy. lol I sent it off to a friend who's husband is diabetic. thanks and 5 forks:)

lor 3 months ago said:
I love apricots and I love almond flavour so I am positive I will love these muffins. Now, if I don't use Splenda, would I use the same amount of granulated sugar? Either way, this muffin recipe has my 5+++++ forks for sure!

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