Apricot Muffins with Reduced Fat Content
Delight in these light and flavorful apricot muffins, made with carefully chosen ingredients to reduce fat content without compromising on taste.
Ingredients
| 12 | ounces apricot preserves |
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| ½ | cup light butter |
| ½ | cup nonfat milk |
| ½ | cup Egg Beaters egg substitute |
| ¼ | cup Splenda brown sugar blend |
| 2 ⅔ | cups flour |
| 2 | teaspoons baking powder |
| 1 | teaspoon salt |
| ½ | teaspoon baking soda |
| ½ | cup chopped pecans |
Instructions
| 1. | In a mixer, beat the light butter and Splenda Brown Sugar until the mixture is light, fluffy, and well combined using the whisk attachment. |
|---|---|
| 2. | Gradually add the apricot preserves, nonfat milk, and Egg Beaters egg substitute to the mixer. Continue beating until the mixture is thoroughly combined. |
| 3. | In a separate large bowl, sift together all dry ingredients except for the chopped pecans. |
| 4. | Carefully incorporate the dry ingredients and chopped pecans into the wet mixture. Use a wooden spoon to gently combine everything until a moist batter forms. |
| 5. | Prepare the muffin pans by spraying them with baking spray that contains flour, ensuring easy release. (Crisco brand is recommended.) |
| 6. | Fill each muffin cup about two-thirds full with the prepared batter. |
| 7. | Bake the muffins at 350°F for 25-30 minutes or until they are lightly browned and a toothpick inserted into the center comes out clean. |
| 8. | This recipe yields approximately 18 standard-sized muffins or 12 larger muffins for those with a heartier appetite! |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 297.9 kcal |
| Protein | 4.2 g |
| Fat | 8.9 g |
| Carbohydrates | 52.2 g |
| Fiber | 1.3 g |
| Sugar | 20 g |
Published on Jul 19, 2024 by Luminița