. Recipes: APRICOT BREAKFAST MUFFINS

APRICOT BREAKFAST MUFFINS



APRICOT BREAKFAST MUFFINS 

INGREDIENTS:
1 No-Stick Cooking Spray
1 cup All Purpose Flour
1/4 cup No Calorie Sweetener (Granulated)
2 tsp. Baking Powder
1/4 tsp. Salt
1 Egg
2 tbsp. Pure Canola Oil
2 tbsp. Skim Milk
½ cup Sugar Free Apricot Preserves, plus additional for spreading on tops of muffins
1/4 tsp. Almond Extract

PREPARATION:
Heat oven to 350°F. Coat 6 Muffin Cups with no-stick spray. Combine flour, 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. APRICOT BREAKFAST MUFFINS are ready to serve.
   

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