Another recipe torn out of a magazine found in my mom's drawer. I'm not sure what magazine it was torn from though.
1 2/3 c
all purpose flour
8 ounce container (1 cup) peach yogurt
slightly beaten egg
slivered almonds, coarsely chopped
2 - 3 tsp
1Heat oven to 400. Combine butter, yogurt, egg, milk and almond extract in a large bowl.
2Stir together flour, sugar, packing powder, baking soda and salt in medium bowl.
3Spoon 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.
4Meanwhile, stir together all glaze ingredients, slowly pouring in small amounts of milk until glaze is desired consistency. Spoon glaze mixture over warm muffins.