| 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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