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Breakfast Apricot Muffins recipe

Breakfast Apricot Muffins.

These fluffy muffins are delightfully easyto make and a treat to eat. Apricot preserves and almond extractmake these muffins truly unforgettable.

Recipe: Breakfast ApricotMuffins

Crisco® Original No-Stick CookingSpray
1 cup Pillsbury BEST® All Purpose Flour
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons Crisco® Pure Canola Oil
2 tablespoons skim milk
1/2 cup Smucker’s® Apricot Sugar Free Preserves, plusadditional for spreading on tops of muffins
1/4 teaspoon almond extract

  • Preheat oven to 350°F (175°C).Coat 6 muffin cups with no-stick cooking spray.
  • Combine flour, SPLENDA® GranulatedSweetener, baking powder and salt in medium mixing bowl.
  • Beat together egg, oil and milk. Blendin preserves and almond extract. Add to flour mixture and stirjust until moistened. Fill muffin cups evenly with batter.
  • Bake 20 to 30 minutes or until toothpickinserted in center comes out clean. Cool. Spread tops with athin layer of preserves before serving.

    Makes 6 muffins.

    Nutritional Information Per Serving (1muffin): Calories 150 | Calories from Fat 50 | Fat 6g (sat 0.5g)| Cholesterol 35mg | Sodium 190mg | Carbohydrates 24g | Fiber0g | Sugars 1g | Protein 3g

    Contest submission by: Kimberly H. fromKingwood, TX.

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

    Apricot Orange Muffins – Recipe by Laura Vitale – Laura in the Kitchen Episode 197

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  • Comments

    1 Comment


    These muffins like most others, I may modestly add brought smiles to above-mentioned faces. They make for a great choice for breakfast, healthy and delicious. I chose to go with whole wheat flour instead of all purpose and decreasing the butter by half. You must not skip the orange zest because that really takes these up a notch.

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