Upside-Down Nectarine Muffins

http://www.eatingwell.com/recipes/upside_down_nectarine_muffins.html

From EatingWell:  May/June 1997

These upside-down nectarine muffins are a delicious summertime breakfast treat.

12 muffins | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

• 6 tablespoons light brown sugar
• 3-4 nectarines (12 ounces), pitted and thinly sliced
• 1 large egg
• 1 large egg white
• 3/4 cup granulated sugar
• 3/4 cup nonfat plain yogurt
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

Preparation

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Spoon 1 1/2 teaspoons brown sugar into each muffin cup; pat into an even layer. Arrange nectarine slices, slightly overlapping, over brown sugar.
3. Whisk egg, egg white and granulated sugar in a medium bowl until smooth. Add yogurt, oil and vanilla and whisk until blended. Whisk all-purpose and whole-wheat flours, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.
4. Spoon batter over nectarines. Set muffin pan on a foil-lined baking sheet to catch any drips of sugar. Bake until tops spring back when touched lightly, 15 to 20 minutes. Immediately loosen edges and turn muffins out onto a baking sheet (caramel may drip). Replace any stray nectarine slices. Let cool slightly before serving.

Nutrition

Per muffin : 220 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 18 mg Cholesterol; 40 g Carbohydrates; 4 g Protein; 2 g Fiber; 237 mg Sodium; 100 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 1 fat