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 Smuckers® Apricot Sugar Free Preserves, plusadditional for spreading on tops of muffins
1/4 teaspoon almond extract
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 www.splenda.com.
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