APRICOT BREAKFAST MUFFINS

Apricot Breakfast Muffins image

Provided by Food Network

Time 25m

Yield 6 muffins

Number Of Ingredients 10

Crisco® Original No-Stick Cooking Spray
1 cup Pillsbury BEST® 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® Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
1/4 tsp. almond extract

Steps:

HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
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.
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.
SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.

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