Prep Time 10m
Cook Time 20m
Ready Time 60m
Yield 12 servings


Ingredients
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 3/4 cup Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves
  • 2 tablespoons butter, melted
  • 1 (15.25 oz.) can apricot halves, drained
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Whipped cream
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 12 muffin cups generously with no-stick cooking spray.
  • Step 2Stir together preserves and butter in small bowl. Place 1 tablespoon in bottom of each muffin cup. Top with 1 apricot half, rounded side down.
  • Step 3Beat flour, sugar, baking powder, salt, shortening, egg, milk, vanilla and almond extract in large bowl with electric mixer on medium for 2 minutes or until smooth. Top each muffin cup with about 3 tablespoons batter.
  • Step 4Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edge of each cup. Invert onto cookie sheet. Spoon any remaining preserves from cups over top of cakes. Serve warm with whipped cream, if desired.
  • TipIf there are not enough apricot halves in the can, cut larger ones in half, then evenly divide among the muffin cups.
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