Apricot Breakfast Muffins

Ingredients

• 1 cup flour 
• 0.3 teaspoon almond extract 
• 0.5 cup smucker's® apricot preserves sugar free for spreading on tops of muffins
• 2 teaspoons double-acting baking powder 
• 2 tablespoons canola oil pure crisco®
• 1 large eggs 
• 0.3 cup splenda® no calorie sweetener 
• 0.3 teaspoon salt 
• 2 tablespoons skim milk 

Equipment

• oven
• mixing bowl
• toothpicks
• muffin liners

Directions

1. Heat oven to 350 degrees F. Coat 6 muffin cups with no-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.
4. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
5. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool.
6. Spread tops with a thin layer of preserves before serving.