Source: Smucker's

Simple sugar-free muffins!

Servings

1 Crisco® Original No-Stick Cooking Spray
1 cup Pillsbury BEST® All Purpose Flour
0.25 cup SPLENDA® No Calorie Sweetener, granulated
2 tsp baking powder
0.25 tsp salt
1 eggs
2 tbsp fat free milk
0.5 cup Smucker's® Sugar Free Apricot Preserves (plus extra to spread on tops)
0.25 tsp almond extract
2 tbsp Crisco® Pure Canola Oil

1 Heat oven to 350°F. Coat 6 muffin cups with non stick spray.
2 Combine flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
3 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.
4 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.

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.