2 c. Pillsbury's best all purpose or unbleached flour
1/2 c firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. carton vanilla yogurt
1/4 c. butter, melted
1 egg
1 nectarine or peeled peach, chopped
1/4 c. sliced almonds

Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, baking powder, baking soda and salt. In small bowl combine yogurt, butter and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. (Batter will be very thick.) Stir in nectarine. Fill greased muffin cups 3/4 full. Sprinkle almonds over batter. Bake at 400 degrees for 15 to 22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from muffin cups. Makes 15 muffins.

Microwave directions: Prepare muffin batter as directed above. Using 6 cup microwave - safe muffin pan, line each cup with 2 paper baking cups to absorb moisture during cooking. Fill lined muffin cups 2/3 full. Microwave 6 muffins on HIGH for 3 to 3 1/2 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through cooking. Remove muffins from pan and immediately discard outer baking cups. Repeat with remaining batter. Microwave 3 muffins on HIGH for 1 3/4 to 2 minutes, rotating pan 1/2 turn halfway through cooking.