Upside-Down Nectarine Muffins
From EatingWell: May/June 1997
These upside-down nectarine muffins are a delicious summertime breakfast treat.
- 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
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- 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.
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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- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- Mother's Day
- May/June 1997