| | Directions | | Heat oven to 350. Coat 6 muffin cups with non-stick spray. Combine flour, sugar, baking powder and salt in medium mixing 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 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving. Makes 6. |
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| Ingredients | | - |  | non-stick cooking spray |
| - | | 1 cup all- purpose flour |
| - | | 1/4 cup sugar |
| - | | 2 teaspoons baking powder |
| - | | 1/4 teaspoon salt |
| - | | 1 egg (large) |
| - | | 2 tablespoons canola oil |
| - | | 2 tablespoons skim milk |
| - | | 1/2 cup Arbor Hill Mango-Peach Preserves |
| - | | 1/4 teaspoon almond extract |
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