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Upside-Down Nectarine Muffins

:  May/June 1997

Your rating: None Average: 4.1 (7 votes)

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


READER'S COMMENT:
"This is one of my favorite breakfast muffins. It is hearty and delicious. Well received at pot lucks. Friends ask me for this recipe frequently. "
Upside-Down Nectarine Muffins Recipe

Makes: 12 muffins

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

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

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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.

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrate, 1 fat


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Recipe Categories

Style/Theme
Picnic
Vegetarian
Entertaining, casual
Gifts
Kid-friendly
Type of Dish
Baked Goods, quick breads & muffins
Snack
Ease of Preparation
Easy
Total Time
45 minutes or less
Ethnic/Regional
American
Servings
8 or more
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Snack
Season
Spring
Summer
Fall
Holiday
Mother's Day
Publication
May/June 1997
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