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Breakfast Apricot Muffins - Sugar Free Recipe

Breakfast Apricot Muffins - Sugar Free Recipe

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Ingredients:

Serving

crisco original nonstick cooking spray
1 cup pillsbury best all-purpose flour
1/4 cup splenda granular, no calorie artificial sweetener
2 tbsp crisco pure canola oil
2 tsp baking powder
1/4 tsp salt
1 large egg
2 tbsp skim milk
1/2 cup smucker's sugar-free apricot preserves , plus additional for spreading on tops of muffins
1/4 tsp almond extract

Directions:

Heat oven to 350. Coat 6 muffin cups with no stick cooking spray.
Combine flour, Splenda, 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 20-30 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.26 Kcal (520 kJ)
Calories from fat	15.59 Kcal
		% Daily Value*
Total Fat	1.73g	3%
Cholesterol	31.1mg	10%
Sodium	113.32mg	5%
Potassium	217.5mg	5%
Total Carbs	22.28g	7%
Sugars	6.67g	27%
Dietary Fiber	0.95g	4%
Protein	3.32g	7%
Vitamin C	0.1mg	0%
Iron	0.5mg	3%
Calcium	91.5mg	9%

Amount Per 100 g
Calories	167.53 Kcal (701 kJ)
Calories from fat	21.02 Kcal
		% Daily Value*
Total Fat	2.34g	3%
Cholesterol	41.93mg	10%
Sodium	152.78mg	5%
Potassium	293.23mg	5%
Total Carbs	30.04g	7%
Sugars	8.99g	27%
Dietary Fiber	1.29g	4%
Protein	4.48g	7%
Vitamin C	0.1mg	0%
Iron	0.7mg	3%
Calcium	123.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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