Breakfast Apricot Muffins - Sugar Free

“My future hubby and I really liked these muffins. When I made these I didn't spread the preserves on top. I found that these tasted better later in the day as I thought you could taste the Splenda when the muffins were freshly made. I got this recipe from the Sunday coupons.”

Ingredients Nutrition

  • crisco original nonstick cooking spray
  • 1 cup pillsbury best all-purpose flour
  • 14 cup Splenda granular, no calorie artificial sweetener
  • 2 tablespoons crisco pure canola oil
  • 2 teaspoons baking powder
  • 14 teaspoon salt
  • 1 large egg
  • 2 tablespoons skim milk
  • 12 cup smucker's sugar-free apricot preserves, plus additional for spreading on tops of muffins
  • 14 teaspoon almond extract


  1. Heat oven to 350. Coat 6 muffin cups with no stick cooking spray.
  2. Combine flour, Splenda, 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 20-30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.

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