Apricot-Filled Muffins

• nonstick cooking spray
• 1 cup flour or 1 cup whole wheat pastry flour
• 12 cup soy flour
• 12 cup sugar or 12 cup Splenda sugar substitute
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 14 teaspoon baking soda
• 18 teaspoon salt
• 34 cup buttermilk
• 1 egg
• 3 tablespoons canola oil
• 14 cup apricot fruit spread

1. Lightly coat 12 muffins cups with nonstick spray; set aside.
2. Stir together flour, soy flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; set aside.
3. Combine buttermilk, egg, and oil in another bowl or large measuring cup.
4. Add buttermilk mixture all at once to flour mixture, stir just until moistened (batter will be stiff).
5. Spoon about half of the batter into prepared muffins cups, filling each about one-third full.
6. Place about 1 teaspoon of the spreadful fruit in the center of batter in each cup(if necessary make an indentation in batter with the back of spoon & put in fruit).
7. Top the remaining batter, dividing equally; muffin cups will be about two-thirds full.
8. Bake in a 400 degree oven for 15 to 18 minutes or until golden.
9. Cool in muffin cups on wire rack for 5 minutes, Remove muffins; serve warm.

nonstick cooking spray, flour, soy flour, sugar, baking powder, cinnamon, baking soda, salt, buttermilk, egg, canola oil, apricot fruit spread

Taken from www.food.com/recipe/apricot-filled-muffins-138677 (may not work)