Apricot Filled Muffins

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These tasty muffins are filled with apricot spreadable fruit(jam)or use your favorite such as peach or raspberry spreadable fruit. Note:fruit,1.5 diabetic exchange. Make-ahead tip; store baked muffins at room temperature, wrapped lightly in heavy foil, for up to 3 days or freeze for up to 3 months, to reheat, bake in a 300 degree oven for about 15 to 18 minutes.

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Steps

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Lightly coat 12 muffins cups with nonstick spray.

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Set aside.

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Stir together flour , soy flour , sugar , baking powder , cinnamon , baking soda , and salt in a medium bowl.

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Set aside.

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Combine buttermilk , egg , and oil in another bowl or large measuring cup.

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Add buttermilk mixture all at once to flour mixture , stir just until moistened.

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Spoon about half of the batter into prepared muffins cups , filling each about one-third full.

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Place about 1 teaspoon of the spreadful fruit in the center of batter in each cup.

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Top the remaining batter , dividing equally.

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Muffin cups will be about two-thirds full.

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Bake in a 400 degree oven for 15 to 18 minutes or until golden.

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Cool in muffin cups on wire rack for 5 minutes , remove muffins.

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Serve warm.

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Ingredients

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nonstick cooking spray, flour, soy flour, sugar, baking powder, cinnamon, baking soda, salt, buttermilk, egg, canola oil, apricot fruit spread