Prep Time N/A
Cook Time 25 Min
Servings 6
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup all-purpose flour
  • 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 2 tsps. baking powder
  • 1/4 tsp. salt
  • 1 large egg
  • 2 tbsps. Crisco® Pure Canola Oil
  • 2 tbsps. skim milk
  • 1/2 cup Smucker's® Sugar Free Apricot Preserves
  • 1/4 tsp. almond extract

Directions

  • Step 1

    HEAT oven to 350°F. Coat 6 muffin cups with no-stick spray.

  • Step 2

    COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.

  • Step 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.

  • Step 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.

  • Step 5

    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.

Serving size
(1/6)

  • Calories 160
  • Calories from Fat50g
  • Total Fat 6g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 35mg
  • Sodium 270mg
  • Potassium 0mg
  • Total Carbohydrates 28g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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