Breakfast Apricot Muffins With Splenda
From peetabear 16 years ago
- 20 minutes to make
- Serves 6
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 promoting Splenda and thought of my friends that are Diabetic. Read more ... See less
Ingredients
- Crisco® Original No-Stick cooking spray shopping list
- 1 cup Pillsbury BEST® All Purpose flour shopping list
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 large egg shopping list
- 2 tablespoons Crisco® Pure canola oil shopping list
- 2 tablespoons skim milk shopping list
- 1/2 cup Smucker's® apricot Sugar Free preserves, plus additional for spreading on tops of muffins shopping list
- 1/4 teaspoon almond extract shopping list
How to make it
- 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.
- ..........................................................
- 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.
- ...........................................
- 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
The Rating
Reviewed by 8 people-
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 pic...more
sunflower48386
in White Lake loved it
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You had me at almond and apricots, this is a keeper. Thanks Peeta think I will make these this weekend......:)
gagagrits
in Irmo loved it
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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 b...more
lori4flavor
in Chicago loved it
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