Search thousands of recipes reviewed by home cooks like you.

Apricot Breakfast Muffins

Apricot Breakfast Muffins

  • Cook

    25 m
  • Ready In

    25 m
SMUCKER'S(R)

SMUCKER'S®

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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:
  • 35 mg
  • 12%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DestinyCooks
9

DestinyCooks

12/14/2009

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

CupcakePolly
9

CupcakePolly

11/6/2009

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

Rubylou
5

Rubylou

6/1/2010

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

Similar recipes

ADVERTISEMENT