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
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 63 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 28.8mg||9 %|
|Sodium 397.6mg||14 %|
|Potassium 360.6mg||9 %|
|Total Carbohydrate 45.9g||14 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 44.9g|
|Protein 9.4g||13 %|
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Calories per serving: 280
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