Yogurt makes these almond-filled muffins tender. Perfect for a breakfast or to serve at a weekend brunch.
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1/2 cup Land O Lakes® Margarine, melted
2 (6-ounce) containers peach yogurt
1 large Land O Lakes® Egg, slightly beaten
2 tablespoons milk
1/2 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup slivered almonds , coarsely chopped
2/3 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 teaspoons milk
*Substitute your favorite flavor yogurt for a different flavor muffin.
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease cups. Set aside.
Combine margarine, yogurt, egg, fat free half & half and 1/2 teaspoon almond extract in bowl; mix well.
Place flour, sugar, baking powder, baking soda and salt in another bowl; stir.
Add flour mixture into butter mixture; stir just until moistened. Stir in almonds.
Spoon batter evenly into prepared muffin pan cups. Bake 16-19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack.
Combine powdered sugar, 1/4 teaspoon almond extract and enough milk for desired glazing consistency. Spoon glaze mixture over warm muffins.
Reduce oven temperature to 375°F., if muffins are baked in dark nonstick muffin cups.
Explore reviews fromour online community
Muffins are the perfect start to any day: sweet, fun, and totally portable. You might like the classics (such as our Best-loved Blueberry Muffins) or you might like a fresh new twist on an old favorite (such as our Chocolate Banana Streusel Muffins or Honey Carrot Muffins).
Baking with margarine produces moist cakes and chewy cookies. For consistent high quality results, remember to use margarine (80% fat), not a spread product.