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Apricot Breakfast Muffins


Apricot Breakfast Muffins Recipe

Ingredients:
  • Crisco® 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® Sugar Free Apricot Preserves, plus additional for spreading on tops of muffins
  • 1/4 teaspoon almond extract
Directions:
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