Peach Yogurt Muffins

A light lemon glaze complements these tender, almond-filled muffins.

Ingredients

• 1 2/3 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp. baking powder
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• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup LAND O LAKES Butter, melted*
• 1 (8-ounce) container (1 cup) peach yogurt
• 1 egg, slightly beaten
• 2 tablespoons LAND O LAKES Fat Free Half and Half
• 1/2 tsp. almond extract
• 1/4 cup slivered almonds, coarsely chopped

*Substitute LAND O LAKES Soft Baking Butter with Canola Oil.

Glaze:

• 2/3 cup powdered sugar
• 2 to 3 tsp. lemon juice
• 1/4 tsp. almond extract

Directions

Heat oven to 400 degrees F. Combine butter, yogurt, egg, fat free half and half and almond extract in large bowl. Stir together flour, sugar, baking powder, baking soda and salt in medium bowl. Stir flour mixture into butter mixture just until moistened. Stir in almonds. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

Meanwhile, stir together all glaze ingredients. Spoon glaze mixture over warm muffins.

Tips:

• Get delicious citrus flavor from freshly grated citrus peel. Thoroughly wash citrus fruits before grating. Dry the fruit and rub it against the smallest holes on a grater. Take off only the colored outside peel, leaving the bitter white portion on the fruit.
• Reduce oven temperature to 375 degrees F if muffins are baked in dark nonstick muffin cups.

Yield: 12 muffins

By Christina from Paducah, KY