Side Items

Apricot Breakfast Muffins takes 20 minutes to prepare.

Apricot Breakfast Muffins takes 25 minutes to cook.

Apricot Breakfast Muffins makes 6 servings.

The ingredients for Apricot Breakfast Muffins are:

Apricot Breakfast Muffins

Ingredients:
Non-Stick cooking Spray
1 c. all purpose flour
1/8 c. + 2 teaspoons Splenda brown sugar
2 t. baking powder
1/4 t. salt
5 T Egg beaters
2 T. pure Canola Oil
2 T. skim milk
1/2 c. Apricot sugar free preserves, plus additional for spreading on tops of muffins
1/4 t. almond extract

Here is how you make Apricot Breakfast Muffins:

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: 6Recipe submitted by SparkPeople user KHDOESMK.

The nutritional information for Apricot Breakfast Muffins is:

• Servings Per Recipe: 6
• 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