Apricot Breakfast Muffins
Apricot Breakfast Muffins is a vegetarian recipe with 6 servings. This morn meal has 162 calories, 3g of protein, and 6g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. A mixture of canolan oil, salt, smucker's® apricot preserves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 25 minutes.
Instructions
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.