Apricot Breakfast Muffins Recipe

Name: Apricot Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crisco(R) 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(R) Sugar Free Apricot Preserves plus additional for spreading on tops of muffins; 1/4 teaspoon almond extract

Servings: persons

Crisco(R) 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(R) Sugar Free Apricot Preserves plus additional for spreading on tops of muffins
1/4 teaspoon almond extract

1
SPLENDA is a registered trademark of McNeil Nutritionals, LLC.
2
HEAT oven to 350u00b0F. Coat 6 muffin cups with no-stick spray.
3
COMBINE flour, SPLENDA(R) Granulated Sweetener, baking powder and salt in medium mixing bowl.
4
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.
5
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.
6
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.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Crisco(R) Original No-Stick Cooking Spray, 1 cup Pillsbury BEST All Purpose Flour, 1/4 cup splenda no calorie sweetener Granulated, 2 teaspoons baking powder, and more.

Yes, Apricot Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Breakfast Muffins

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