Rating: 3.8 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1997

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Recipe Summary test

total:
45 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

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  • 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.

Nutrition Facts

223 calories; protein 4.2g; carbohydrates 39.8g; dietary fiber 1.7g; sugars 22.7g; fat 5.5g; saturated fat 0.5g; cholesterol 15.8mg; vitamin a iu 142.7IU; vitamin c 2.1mg; folate 51.2mcg; calcium 53.3mg; iron 0.9mg; magnesium 10.6mg; potassium 139.5mg; sodium 240.9mg; thiamin 0.1mg.
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