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postheadericon Apricot Muffins

4.50 avg. rating (89% score) - 8 votes

Apricot Muffins is a delicious and easy recipe for light and flavorful muffins filled and topped with apricot preserves. Use as a light breakfast, mid-morning snack with coffee and/or dessert. A quick recipe of only (25) minutes from start to finish. This is also a healthy, low calories, low fat, low sodium, low sugars, low cholesterol, low carbohydrates, low sodium, Weight Watchers (4 PointsPlus) (5 SmartPoints), heart-healthy and diabetic-friendly recipe. Makes: 6 Muffins. Apricot Muffins will be loved by all of your family, friends and guestsapricot-muffins.

Prep Time: 5 Minutes.
Cooking Time: 20 Minutes.
Total Time: 25 Minutes.


Non-Stick cooking spray
1 cup all-purpose flour
1/4 cup granulated no-calorie sweetener
2 tsp baking powder
1/4 tsp salt
1 large egg
2 tbsp canola oil
2 tbsp skim milk
1/2 cup sugar-free apricot preserves, plus additional for spreading on top of muffins
1/4 tsp almond extract


1. Preheat oven to 350 F. Coat 6 muffin cups with non-stick cooking spray.

2. Combine flour, sweetener, baking powder and salt in medium size 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 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.

To Prepare the night before:

Measure dry ingredients and cover. Combine egg, oil, milk and preserves as directed. Refrigerate. Mix together the next morning, adding the almond extract just before baking. Bake as directed.

Yield: 6 Muffins
Serving Size: 1muffin per serving.

Weight Watchers (5 SmartPoints), (4 PointsPlus)
Carb Choices: 1-1/2

Original recipe and image from: McNeil Nutritionals, LLC. http://recipes.splenda.com/recipes/1447246-Breakfast-Apricot-Muffins

Calories: 150, Total Fat: 6g, Saturated Fat: 0.5g, Cholesterol: 35mg, Sodium: 190mg, Sugars: 1g, Carbohydrates: 24g, Fiber: 0g, Protein: 3g

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