Apricot Breakfast Muffins

Apricot Breakfast Muffins

9 Reviews 4 Pics
  • Cook

    25 m
  • Ready In

    25 m
Recipe by  SMUCKER'S®

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

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Ingredients

Adjust Servings

Original recipe yields 6 muffins

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Directions

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

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Reviews (9)

Rate This Recipe
DestinyCooks
9

DestinyCooks

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

CupcakePolly
9

CupcakePolly

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

Rubylou
5

Rubylou

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 145 cal
  • 7%
  • Fat
  • 5.5 g
  • 9%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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