Low Fat Apricot Muffins Recipe

Name: Low Fat Apricot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces apricot preserves; 1/2 cup light butter; 1/2 cup nonfat milk; 1/2 cup Egg Beaters egg substitute; 1/4 cup Splenda brown sugar blend; 2 2/3 cups flour; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup chopped pecans

Servings: persons

12 ounces apricot preserves
1/2 cup light butter
1/2 cup nonfat milk
1/2 cup Egg Beaters egg substitute
1/4 cup Splenda brown sugar blend
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped pecans

1
Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
2
Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
3
In another large bowl sift all dry ingredients except the pecans.
4
Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
5
Mix together with wooden spoon until the batter comes together and is moistened.
6
Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
7
Fill each cup 2/3 full.
8
Bake at 350u00b0F for 25-30 minutes or until lightly browned.
9
Makes about 18 muffins or 12 massive ones!

705

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: 12 ounces apricot preserves, 1/2 cup light butter, 1/2 cup nonfat milk, 1/2 cup Egg Beaters egg substitute, and more.

Yes, Low Fat Apricot Muffins falls under the Baking & Desserts 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.

Low Fat Apricot Muffins

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