Sugar free apricots muffin A Smucker's recipe

CALIECAT

Source: Smucker's

Simple sugar-free muffins!

Rating: (0)
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Easy
Nutrition Facts

Serving size: 1 each
Amount Per Serving

Calories 148.1

Total Carbs 23.6g

Dietary Fiber 0.6g

Sugars 0.4g

Total Fat 5.7g

Saturated Fat 0.6g

Unsaturated Fat 5.1g

Potassium 201.8mg

Protein 3.4g

Sodium 113.2mg

Dietary Exchanges
1 Fat, 1 Starch

See the Detailed Nutritional Analysis
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Ingredients | Makes Servings
1 soybean oil cooking spray (Crisco)
1 cup white all purpose flour (Pillsbury BEST)
2 tsp low sodium baking powder
1 eggs
2 tbsp canola oil (Crisco)
2 tbsp fat free milk
4 oz Smucker's Apricot Preserves with Splenda (plus extra to spread on tops)
1/4 tsp almond extract
1/4 tsp salt
1/4 cup SPLENDA® No Calorie Sweetener, granulated



Directions
1 HEAT oven to 350°F. Coat 6 muffin cups with no-stick 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.
5


Additional Information
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.

CALIECAT

Source: Smucker's

Simple sugar-free muffins!

Rating: (0)
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Easy
Nutrition Facts

Serving size: 1 each
Amount Per Serving

Calories 148.1

Total Carbs 23.6g

Dietary Fiber 0.6g

Sugars 0.4g

Total Fat 5.7g

Saturated Fat 0.6g

Unsaturated Fat 5.1g

Potassium 201.8mg

Protein 3.4g

Sodium 113.2mg

Dietary Exchanges
1 Fat, 1 Starch

See the Detailed Nutritional Analysis
Powered by ESHA

Ingredients | Makes Servings
1 soybean oil cooking spray (Crisco)
1 cup white all purpose flour (Pillsbury BEST)
2 tsp low sodium baking powder
1 eggs
2 tbsp canola oil (Crisco)
2 tbsp fat free milk
4 oz Smucker's Apricot Preserves with Splenda (plus extra to spread on tops)
1/4 tsp almond extract
1/4 tsp salt
1/4 cup SPLENDA® No Calorie Sweetener, granulated



Directions
1 HEAT oven to 350°F. Coat 6 muffin cups with no-stick 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.
5


Additional Information
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.