Upside-Down Nectarine Muffins
Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.Advertisement
Spoon 1 1/2 teaspoons brown sugar into each muffin cup; pat into an even layer. Arrange nectarine slices, slightly overlapping, over brown sugar.
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.
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.
2 1/2 other carbohydrate, 1 fat