Nectarine Yogurt Muffins
Source: Pillsbury, Healthy Baking
From: Judi M. Phelps
Makes: 15

2 cups all-purpose flour
1/2 cup brown sugar, packed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 oz vanilla yogurt
1/4 cup butter or margarine; melted
1 egg
1 nectarine; chopped or peach; peeled
1/4 cup almonds; sliced

Preheat oven to 400 degrees F.; 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.