Living With Diabetes Diabetic Recipes: Apricot Breakfast Muffins, LaVonne
|Recipe Title:: Apricot Breakfast Muffins|
Contributed By: LaVonne
Additional Credits for The Recipe
List of Ingredients:
•Crisco® Original No-Stick Cooking Spray
•1 cup Pillsbury BEST® All Purpose Flour
•1/4 cup SPLENDA® No Calorie Sweetener, Granulated
•2 teaspoons baking powder
•1/4 teaspoon salt
•1 large egg
•2 tablespoons Crisco® Pure Canola Oil
•2 tablespoons skim milk
•1/2 cup Smucker's® Sugar Free Apricot Preserves, plus additional for spreading on tops of muffins
•1/4 teaspoon almond extract
1 HEAT oven to 350°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. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
4 BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
To prepare the night before, measure dry ingredients and cover. Combine egg, oil, milk and preserves as directed. Refrigerate. Mix together the next morning, adding the almond extract just before baking. Bake as directed.
Number of Servings: 6
Nutritional Analysis: not listed
Biscuits, Muffins & Scones
Cooking / Prep Method
(Image by LaVonne)
[ Comment ]
According to the CDC Diabetes is one of the most common chronic diseases in children and adolescents; about 151,000 people below the age of 20 years have diabetes. When diabetes strikes during childhood, it is routinely assumed to be type 1, or juvenile-onset diabetes. However, in the last 2 decades, type 2 diabetes (formerly known as adult-onset diabetes) has been reported among U.S. children and adolescents with increasing frequency.