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Breakfast Apricot Muffins

Breakfast Apricot MuffinsThese fluffy muffins are delightfully easy to make and a treat to eat. Apricot preserves and almond extract make these muffins truly unforgettable.

Contest recipe submission by Kimberly H. of Kingwood, Texas.

Recipe Ingredients:

Crisco® Original No-Stick Cooking Spray
1 cup Pillsbury BEST® All Purpose Flour
1/4 cup Splenda® Granulated No Calorie Sweetener
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, plus additional for spreading on tops of muffins
1/4 teaspoon almond extract

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Coat 6 muffin cups with no-stick cooking 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.

Makes 6 muffins.

Nutritional Information Per Serving (1 muffin): Calories 150 | Calories from Fat 50 | Fat 6g (sat 0.5g) | Cholesterol 35mg | Sodium 190mg | Carbohydrates 24g | Fiber 0g | Sugars 1g | Protein 3g.

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