Apricot Breakfast Muffins


  • 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


Food Network Invites You To Try This Apricot Breakfast Muffins Recipe.

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