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 on May 29, 1997