2 cups All-purpose flour

1/2 cup Brown sugar -- packed

2 teaspoons Baking powder

1/2 teaspoon Baking soda

1/2 teaspoon Salt

8 ounces Vanilla yogurt

1/4 cup Butter or margarine -- melted

1 Egg

1 Nectarine -- chopped

peeled peach 1/4 cup Almonds -- sliced

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, 15mg cholesterol, 230mg sodium.