A light lemon glaze complements these tender, almond-filled muffins.
*Substitute LAND O LAKES Soft Baking Butter with Canola Oil.
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.
Yield: 12 muffins
By Christina from Paducah, KY
Can some one please tell me what Land O Lakes Half and Half is? Could I substitute for it? I am not aware that there is such a product here in Australia.
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