Nectarine Yogurt Muffins
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 8 | ounces |
vanilla yogurt
|
|
| ¼ | cup |
butter
or margarine, |
|
| 1 | each |
eggs
|
|
| 1 | each |
nectarines
chopped |
*
|
| ¼ | cup |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 231.2 | ml/g |
vanilla yogurt
|
|
| 59 | ml |
butter
or margarine, |
|
| 1 | each |
eggs
|
|
| 1 | each |
nectarines
chopped |
*
|
| 59 | ml |
almonds
sliced |
|
Directions
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 ¾ 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.
