Apricot Breakfast Muffins

Apricot Breakfast Muffins

8 Reviews

Cook: 25 min
Ready In: 25 min

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

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Metric US

Original recipe yields 6 muffins

Directions

Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
Combine flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
145 cal
7%

Fat
5.5 g
9%

Carbs
23.6 g
8%

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Based on a 2,000 calorie diet

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Reviews (8)

Rate This Recipe

9

Destiny5005

Dec. 14, 2009

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

9

CupcakePolly

Nov. 6, 2009

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

5

Rubylou

Jun. 1, 2010

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

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