Recipe - Nectarine Yogurt Muffins

2 cup Allpurpose flour
One half cup Brown sugar, packed
2 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
8 ounce Vanilla yogurt
One fourth cup Butter or margarine, melted
1 Egg
1 Nectarine, chopped
Peeled peach
One fourth cup Almonds, cut or sliced up

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 Three fourths 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 MCRecipe Digest V1 #622 by Nancy Berry nlberry@prodigy.net on
May 29, 1997