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Ingredients
| apricot preserves: 12 oz |
| vegetable oil-butter spread: 1/2 cup |
| nonfat milk: 1/2 cup |
| egg substitute: 1/2 cup |
| splenda brown sugar blend: 1/4 cup |
| all-purpose flour (unsifted): 2 2/3 cups |
| baking powder: 2 tsp |
| salt: 1 tsp |
| baking soda: 1/2 tsp |
| pecans (chopped): 1/2 cup |
Low Fat Apricot Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
15 serving(s)
Tags
- Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
- Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
- In another large bowl sift all dry ingredients except the pecans.
- Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
- Mix together with wooden spoon until the batter comes together and is moistened.
- Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
- Fill each cup 2/3 full.
- Bake at 350°F for 25-30 minutes or until lightly browned.
- Makes about 18 muffins or 12 massive ones!