Total Time
45mins
Prep 20 mins
Cook 25 mins

These are low in calories, low in fat but NOT low in taste. You could use 1/2 cup chopped dried apricots instead of pecans or 1/4 cup of each. I eat mine warm and sprayed with Fat Free Parkay Butter Spray.

Ingredients Nutrition

Directions

  1. Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
  2. Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
  3. In another large bowl sift all dry ingredients except the pecans.
  4. Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
  5. Mix together with wooden spoon until the batter comes together and is moistened.
  6. Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
  7. Fill each cup 2/3 full.
  8. Bake at 350°F for 25-30 minutes or until lightly browned.
  9. Makes about 18 muffins or 12 massive ones!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a