Low Fat Apricot Muffins

• 12 ounces apricot preserves
• 1/2 cup light butter
• 1/2 cup nonfat milk
• 1/2 cup Egg Beaters egg substitute
• 1/4 cup Splenda brown sugar blend
• 2 2/3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup chopped pecans

1. Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
2. Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
3. In another large bowl sift all dry ingredients except the pecans.
4. Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
5. Mix together with wooden spoon until the batter comes together and is moistened.
6. Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
7. Fill each cup 2/3 full.
8. Bake at 350u0b0F for 25-30 minutes or until lightly browned.
9. Makes about 18 muffins or 12 massive ones!

apricot preserves, light butter, nonfat milk, egg beaters, brown sugar, flour, baking powder, salt, baking soda, pecans

Taken from www.food.com/recipe/low-fat-apricot-muffins-272019 (may not work)