Apricot Breakfast Muffins

Apricot Breakfast Muffins

9

"Even with low-calorie and low-fat ingredients, these apricot muffins are bursting with fresh flavors for breakfast or brunch."

Ingredients

25 m {{adjustedServings}} servings 145 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
  2. Combine flour, SPLENDA(R) 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.

Footnotes

  • TIP:
  • 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.
  • SPLENDA is a registered trademark of McNeil Nutritionals, LLC.
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Reviews

9
  1. 12 Ratings

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Really good if you want something quick and easy.... I like to add a little more preserves to the muffins

I've made this with Sugar-Free Raspberry Preserves and it came out great. Good warm or cold.

I used orange marmalade and vanilla extract, instead of almond. They were delicious.