Upside Down Nectarine Muffins (#1676)

Serves
Ready
12
35
Minutes
Prep
Cook
15
Minutes
20
Minutes
Categories
Muffins
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Ingredients

  • 6 tablespoons Light Brown Sugar
  • 12 oz Nectarines pitted and thinly sliced, about 3 or 4
  • 1 large Eggs
  • 1 large Egg Whites
  • 3/4 cup Granulated Sugar Replacement
  • 3/4 cup Non-Fat Yogurt plain
  • 1/4 cup Canola Oil
  • 1 tsp Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Whole Wheat Pastry Flour
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1/4 cup Nutmeg ground

Directions

  1. Preheat oven to 400°f.
  2. Coat 12 muffin cups with cooking spray.
  3. Spoon 1 1/2 teaspoons brown sugar into each muffin cup; pat into an even layer.
  4. Arrange nectarine slices, slightly overlapping, over brown sugar.
  5. Whisk egg, egg white and granulated sugar in a medium bowl until smooth.
  6. Add yogurt, oil and vanilla and whisk until blended.
  7. Whisk all-purpose and whole-wheat flours, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  8. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.
  9. Spoon batter over nectarines.
  10. Set muffin pan on a foil-lined baking sheet to catch any drips of sugar.
  11. Bake until tops spring back when touched lightly, 20 to 25 minutes.
  12. Immediately loosen edges and turn muffins out onto a baking sheet (caramel may drip).
  13. Replace any stray nectarine slices.
  14. Let cool slightly before serving.
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