Ingredients
- 1 egg
- 1 nectarine (chopped)
- 250 gr all purpose flour
- 230 ml vanilla yogurt
- 110 gr brown sugar packed
- 55 gr butter
- 32 gr almonds (sliced)
- 9 gr baking powder
- 2 gr baking soda
- 1 gr salt
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 0.75 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, -20ºC at, 15mg cholesterol, 230mg sodium.
