Upside-Down Nectarine Muffins (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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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

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