Breakfast Apricot Muffins - Sugar Free

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• crisco original nonstick cooking spray
• 1 cup pillsbury best all-purpose flour
• 1/4 cup splenda granular, no calorie artificial sweetener
• 2 tablespoons crisco pure canola oil
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2 tablespoons skim milk
• 1/2 cup smucker's sugar-free apricot preserves, plus additional for spreading on tops of muffins
• 1/4 teaspoon almond extract

Recipe

• 1 heat oven to 350. coat 6 muffin cups with no stick cooking 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.