Apricot Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Apricot Breakfast Muffins Ingredients:Non-Stick cooking Spray1 c. all purpose flour1/8 c. + 2 teaspoons Splenda brown sugar2 t. baking powder1/4 t. salt5 T Egg beaters2 T. pure Canola Oil2 T. skim milk1/2 c. Apricot sugar free preserves, plus additional for spreading on tops of muffins1/4 t. almond extract
1. Heat oven to 350 F. Coat 6 muffin cups with non-stick spray.
2. Combine flour, splenda, 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 20-30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
TIP: To prepare the night before, measure dry ingredients and cover. Combine egg, oil, milk and the preserves as directed. Refrigerate. Mix together the next morning, adding the almond extract just before baking. Bake as directed. Yield: 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user KHDOESMK.
2. Combine flour, splenda, 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 20-30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
TIP: To prepare the night before, measure dry ingredients and cover. Combine egg, oil, milk and the preserves as directed. Refrigerate. Mix together the next morning, adding the almond extract just before baking. Bake as directed. Yield: 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user KHDOESMK.
Nutritional Info Amount Per Serving
- Calories: 210.8
- Total Fat: 5.3 g
- Cholesterol: 0.2 mg
- Sodium: 285.8 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 0.6 g
- Protein: 3.9 g
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