Breakfast Apricot Muffins Recipe | No Calorie Sweetener & Sugar Substitute | SPLENDA® Skip to main content

Breakfast Apricot Muffins Recipe

Serves: 
6
5 minutes
Calories per serving: 150
Diabetes Friendly

Recipe Ingredients

1 serving Crisco® Original No-Stick Cooking Spray
1 cup Pillsbury BEST® All Purpose Flour
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons Crisco® Pure Canola Oil
2 tablespoons skim milk
1/2 cup Smucker's® Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
1/4 teaspoon almond extract

Preparation

Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick cooking 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.

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Nutrition Info Per Serving

Nutrition Info Per Serving 6 servings, Serving Size: 1 muffin

Calories
150
Calories From Fat
50
Total Fat
6
g
Saturated Fat
0.5
g
Cholesterol
35
mg
Sodium
190
mg
Total Carbs
24
g
Dietary Fiber
0
g
Sugars
1
g
Protein
3
g

Conversion Chart

Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!

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