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Apricot Breakfast Muffins

 Apricot Breakfast Muffins
Recipe provided by Smucker's®
6 ServingsReady In Time 35 minutes


  • 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


  • Heat oven to 350°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. Yield: 6 muffins.

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Apricot Breakfast Muffins (continued)

TIP 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.

SPLENDA is a registered trademark of McNeil Nutritionals, LLC.