Breakfast Apricot Muffins With Splenda |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Submitted by: Maker of SPLENDA® Sweetener Products These fluffy muffins are delightfully easy to make and a treat to eat. Apricot preserves and almond extract make these muffins truly unforgettable. the photo is by Splenda also I saw these promoting Splenda and thought of my friends that are Diabetic. Read more .... Ingredients:
crisco® original no-stick cooking spray |
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, plus additional for spreading on tops of muffins |
1/4 teaspoon almond extract |
Directions:
1. Heat oven to 350 degrees F. 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.
5. ..........................................................
6. Note
7. Serving Size: 1 muffin
8. To prepare the night before, measure dry ingredients and cover. Combine egg, oil, milk and preserves as directed. Refrigerate. Mix together the next morning, adding the almond extract just before baking. Bake as directed.
9. ...........................................
10. Calories: 150
11. Calories from Fat: 50
12. Total Fat: 6g
13. Saturated Fat: 1g
14. Cholesterol: 35mg
15. Sodium: 190mg
16. Total Carbs: 23g
17. Dietary Fiber: 0g
18. Sugars: 1g
19. Protein: 3g
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