Nectarine yogurt muffins
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ½ | cup | Brown sugar, packed |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 8 | ounces | Vanilla yogurt |
| ¼ | cup | Butter or margarine, melted |
| 1 | Egg | |
| 1 | Nectarine, chopped | |
| Peeled peach | ||
| ¼ | cup | Almonds, sliced |
Directions
Recipe by: Pillsbury, Healthy Baking Preheat oven to 400 degrees; grease the bottoms only of the muffin cups or line with paper baking cups. In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, combine the yogurt, margarine and egg; blend well.
Add to the dry ingredients; stir just until the dry ingredients are moistened. The batter will be very thick. Stir in the nectarine. Fill the muffin cups ¾ full. Sprinkle the almonds over the batter. Bake for 15 to 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool for 1 minute; remove from the pan. Serve warm. Penny Halsey (ATBN65B).
Nutrition Analysis: 150 calories, 3g protein, 24g carbohydrate, 5 fat, 15 mg cholesterol, 230mg sodium.
Posted to MC-Recipe Digest V1 #622 by Nancy Berry <nlberry@...> on May 29, 1997