Low Fat Apricot Muffins

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READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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