Deliciously Light Apricot-Pecan Muffins
These Deliciously Light Apricot-Pecan Muffins redefine the classic muffin experience by being low in calories and fat, yet full of flavor. Made with sweet apricot preserves and crunchy pecans, they are a hearty treat that’s perfect for breakfast or a snack. You can substitute half a cup of chopped dried apricots for pecans for a fruity twist, or use a bit of both for an exotic flavor profile. Best enjoyed warm and dressed with a spritz of Fat-Free Parkay Butter Spray, these muffins are sure to impress without compromising your diet.
18
Servings
N/A
Calories
10
Ingredients
Ingredients
Apricot Preserves
12 ounces (None)
Light Butter
1/2 cup (Softened)
Nonfat Milk
1/2 cup (None)
Egg Beaters Egg Substitute
1/2 cup (None)
Splenda Brown Sugar Blend
1/4 cup (None)
All-Purpose Flour
2 2/3 cups (None)
Baking Powder
2 teaspoons (None)
Salt
1 teaspoon (None)
Baking Soda
1/2 teaspoon (None)
Chopped Pecans
1/2 cup (Chopped)
Instructions
1
Preheat your oven to 350°F (175°C). Spray muffin pans with baking spray that contains flour, such as Crisco.
2
In a large mixing bowl, beat the softened light butter and Splenda Brown Sugar Blend together using a whisk or electric mixer until the mixture is light and fluffy.
3
Add the apricot preserves, nonfat milk, and Egg Beaters to the bowl. Mix thoroughly until all ingredients are well combined.
4
In a separate large bowl, sift together the all-purpose flour, baking powder, salt, and baking soda to combine all dry ingredients evenly.
5
Gradually fold the dry ingredients into the wet mixture using a wooden spoon until just combined; be careful not to overmix. Stir in the chopped pecans.
6
Spoon the batter into the prepared muffin pan, filling each cup approximately 2/3 full.
7
Bake in the preheated oven for 25-30 minutes, or until the tops are lightly browned and a toothpick inserted in the center comes out clean.
8
Allow muffins to cool for a few minutes in the pan before transferring to a wire rack to cool completely. Serve warm, sprayed with a little Fat-Free Parkay Butter Spray if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Deliciously Light Apricot-Pecan Muffins?
They are a low-calorie and low-fat muffin variation made with apricot preserves and crunchy pecans, offering a hearty and flavorful treat for breakfast or snacking.
How many muffins does this recipe yield?
This recipe makes 18 servings.
What oven temperature is required for baking these muffins?
The oven should be preheated to 350°F (175°C).
What kind of baking spray should I use for the muffin pans?
It is recommended to use a baking spray that contains flour, such as Crisco.
What is the primary sweetener used in this recipe?
The recipe uses Splenda Brown Sugar Blend to keep the muffins light and lower in calories.
Can I substitute the pecans with something else?
Yes, you can substitute half a cup of chopped dried apricots for the pecans for a fruitier twist.
How much apricot preserves are needed?
The recipe requires 12 ounces of apricot preserves.
What type of egg product is used in this recipe?
The recipe calls for 1/2 cup of Egg Beaters Egg Substitute.
How do I prepare the wet ingredients?
Beat softened light butter and Splenda Brown Sugar Blend until fluffy, then mix in apricot preserves, nonfat milk, and Egg Beaters.
What dry ingredients are included in the recipe?
The dry ingredients are all-purpose flour, baking powder, salt, and baking soda.
Should the dry ingredients be sifted?
Yes, you should sift the flour, baking powder, salt, and baking soda together to ensure they are evenly combined.
What is the best way to combine wet and dry ingredients?
Gradually fold the dry ingredients into the wet mixture using a wooden spoon until just combined, being careful not to overmix.
When should I add the pecans to the batter?
Stir in the chopped pecans after the wet and dry ingredients have been just combined.
How full should I fill the muffin cups?
Fill each muffin cup approximately 2/3 full with the batter.
How long do the muffins need to bake?
Bake them for 25 to 30 minutes.
How do I check if the muffins are done?
The muffins are done when the tops are lightly browned and a toothpick inserted into the center comes out clean.
What is the cooling process for these muffins?
Allow them to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.
What is a recommended serving suggestion for these muffins?
Serve them warm, optionally sprayed with Fat-Free Parkay Butter Spray.
Are these muffins suitable for a low-fat diet?
Yes, they are specifically designed to be low in fat and calories by using light butter and egg substitutes.
What type of flour is used in this recipe?
The recipe uses 2 2/3 cups of all-purpose flour.
Does this recipe use real butter?
The recipe uses 1/2 cup of light butter that should be softened before mixing.
What kind of milk is recommended?
The recipe calls for 1/2 cup of nonfat milk.
Can I use both pecans and dried apricots?
Yes, you can use a bit of both for a more exotic flavor profile.
Is this a quick bread recipe?
Yes, it is categorized under quick bread and healthy baking tags.
What is the texture of these muffins?
They are described as hearty with a crunch from the pecans and sweetness from the preserves.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe suitable for beginners.
What tags are associated with this recipe?
The tags include low fat, muffins, apricot, pecans, healthy baking, quick bread, breakfast, snack, and easy recipe.
How much baking powder and baking soda is used?
The recipe uses 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Should the butter be melted?
No, the light butter should be softened so it can be beaten until light and fluffy with the sugar blend.
What is the main flavor profile of these muffins?
The main flavors come from sweet apricot preserves and toasted pecans.