Peach Yogurt Muffins
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|1 2/3 c||all purpose flour|
|2 tsp||baking powder|
|1/4 tsp||baking soda|
|1/2 c||melted butter|
|1||8 ounce container (1 cup) peach yogurt|
|1||slightly beaten egg|
|1/2 tsp||almond extract|
|1/4 c||slivered almonds, coarsely chopped|
|2/3 c||powdered sugar|
|2 - 3 tsp||lemon juice|
|1/4 tsp||almond extract|
Heat oven to 400. Combine butter, yogurt, egg, milk and almond extract in a large bowl.
Stir together flour, sugar, packing powder, baking soda and salt in medium bowl.
Spoon batter into 12 greased or paper-lined muffin cups. Bake for 16 - 19 minutes (or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.
Meanwhile, stir together all glaze ingredients, slowly pouring in small amounts of milk until glaze is desired consistency. Spoon glaze mixture over warm muffins.