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
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!

Jul 19, 2024