Apricot Breakfast Muffins

Name: Apricot Breakfast Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: No-stick cooking spray; 1 cup all-purpose flour; 1/4 cup SPLENDA® No Calorie Sweetener, Granulated; 2 teaspoons baking powder; 1/4 teaspoon Salt; 1 large egg; 2 tablespoons Canola Oil; 2 tablespoons skim milk; 1/2 cup Smucker's® Sugar Free Apricot Preserves, or your favorite Smucker's® apricot spread; 1/4 teaspoon almond extract

Prep Time 10 min

Cook Time 30 Min

Servings 6

Difficulty Easy

Ingredients

No-stick cooking spray
1 cup all-purpose flour
1/4 cup SPLENDA^® No Calorie Sweetener, Granulated
2 teaspoons baking powder
1/4 teaspoon Salt
1 large egg
2 tablespoons Canola Oil
2 tablespoons skim milk
1/2 cup Smucker's^® Sugar Free Apricot Preserves, or your favorite Smucker's^® apricot spread plus additional for spreading on tops of muffins
1/4 teaspoon 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.