LOW FAT APRICOT MUFFINS
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.
Provided by BFit4U
Categories Quick Breads
Time 45m
Yield 12-18 Muffins
Number Of Ingredients 10
Steps:
- 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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Theeng
[email protected]These muffins were a bit too dense for my taste, but they were still very flavorful. I would recommend using a lighter flour, such as cake flour.
Godfrey Kimathi
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and fluffy as the regular muffins.
Savannah Walton
[email protected]I'm not a fan of raisins, so I omitted them from the recipe. The muffins were still very good, but I think they would have been even better with raisins.
Karyn O'Connor
[email protected]These muffins were a bit dry for my taste, but they were still very flavorful. I would recommend adding a bit more moisture to the batter, such as milk or yogurt.
Bikash Poudel
[email protected]I added a streusel topping to these muffins and they were amazing! The streusel added a nice crunch and sweetness to the muffins.
The Belly King
[email protected]I made these muffins in a mini muffin tin and they were perfect! They were the perfect size for a quick snack or breakfast on the go.
Miquela Jones
[email protected]I didn't have any apricots on hand, so I used peaches instead. The muffins turned out great! The peaches added a nice sweetness and flavor to the muffins.
traze shallow
[email protected]These muffins were a bit too sweet for my taste, but they were still very good. I would recommend reducing the amount of sugar in the recipe by about 1/4 cup.
666 Riders
[email protected]I've made these muffins several times now and they always turn out perfect. They're a great way to use up leftover apricots, and they're always a hit with my friends and family.
God's love of Lagos
[email protected]I'm on a low-fat diet and these muffins were a great way to satisfy my sweet tooth without feeling guilty. They were delicious and filling, and they didn't make me feel bloated or sluggish.
B parker
[email protected]I made these muffins with my kids and they had a lot of fun helping me. They were so excited to eat them when they were done, and they loved the taste.
S-K SHANI
[email protected]These muffins were so easy to make! I had them in the oven in less than 30 minutes. They were also very affordable to make, which is always a plus.
Riley watkins
[email protected]I'm not a huge fan of apricots, but these muffins were amazing! The sweetness of the apricots was balanced perfectly by the tartness of the lemon juice. I will definitely be making these again.
FiA LeGend
[email protected]These muffins were delicious! I made them for my family and they loved them. They were moist and fluffy, and the apricot flavor was perfect. I will definitely be making these again.