| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Low-fat, Muffins | 15 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/2 | c | Brown sugar, packed |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 8 | oz | Vanilla yogurt |
| 1/4 | c | Butter or margarine, melted |
| 1 | Egg | |
| 1 | Nectarine, chopped | |
| Peeled peach | ||
| 1/4 | c | Almonds, sliced |
INSTRUCTIONS
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 3/4 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@prodigy.net> on May 29, 1997
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