Apricot Breakfast Muffins

• Crisco(R) 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(R) Sugar Free Apricot Preserves plus additional for spreading on tops of muffins
• 1/4 teaspoon almond extract

1. SPLENDA is a registered trademark of McNeil Nutritionals, LLC.
2. HEAT oven to 350u0b0F. Coat 6 muffin cups with no-stick spray.
3. COMBINE flour, SPLENDA(R) Granulated Sweetener, baking powder and salt in medium mixing bowl.
4. 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.
5. 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.
6. 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.

flour, splenda, baking powder, salt, egg, canola oil, milk, sugar, almond extract

Taken from www.yummly.com/recipe/Apricot-Breakfast-Muffins-2663696 (may not work)