Source: Smucker's

Simple sugar-free muffins!

Servings

1 soybean oil cooking spray (Crisco)
1 cup white all purpose flour (Pillsbury BEST)
2 tsp low sodium baking powder
1 eggs
2 tbsp canola oil (Crisco)
2 tbsp fat free milk
4 oz Smucker's Apricot Preserves with Splenda (plus extra to spread on tops)
0.25 tsp almond extract
0.25 tsp salt
0.25 cup SPLENDAŽ No Calorie Sweetener, granulated

1 HEAT oven to 350°F. Coat 6 muffin cups with no-stick spray.
2 COMBINE flour, SPLENDAŽ 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.
5

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.