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Almond Apricot Muffins

Diabetic Almond Apricot Muffins Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

These fluffy muffins are easy to make and a treat to eat. Apricot preserves and almond extract make them truly unforgettable.

Yield: 6 servings
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Ingredients

  • 1 serving Crisco Original No-Stick Cooking Spray
  • 1 cup Pillsbury Best All Purpose Flour
  • 1/4 cup Splenda No Calorie Sweetener, Granulated
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 tablespoons Crisco Pure Canola Oil
  • 2 tablespoons skim milk
  • 1/2 cup Smucker's Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
  • 1/4 teaspoon almond extract

Directions

  1. Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick cooking spray.
  2. Combine flour, Splenda Granulated Sweetener, 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 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.

Nutritional Information (Per Serving)
Calories:150
Calories from Fat:50
Protein:3g
Sodium: 190 mg
Cholesterol:35 mg
Fat: 6g
Saturated Fat: 0.5g
Dietary Fiber:0g
Sugars: 1g
Carbohydrates: 24g

Source: Splenda



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