Breakfast Apricot Muffins (Splenda)

1 cup all-purpose flour
¼ cup Splenda, granulated
2 teaspoons baking powder
1 egg
¼ teaspoon salt
2 Tablespoons Canola oil
2 Tablespoons skim milk
¼ teaspoon almond extract
½ cup Smuckers Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins

Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick cooking spray. Combine flour, splenda, baking powder and slat in medium bowl. 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. Bake 20-30 minutes or until toothpick comes out clean. Cool and spread tops with a thin layer of preserves before serving.

Serves 6: Serving Size: 1 muffin.
Nutritional Info Per Serving:
Calories 150
Calories from Fat 50
Fat 6g
Saturated Fat 1g
Cholesterol 35mg
Sodium 190mg
Carbohydrate 23g
Fiber 0g
Sugar 1g
Protein 3g