Upside Down Nectarine Muffins

Name: Upside Down Nectarine Muffins
Ingredients: 6 tablespoons brown sugar, light; 12 ounces 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 yogurt, non-fat plain; 1/4 cup canola oil; 1 teaspoon vanilla extract; 1 1/2 cups flour, all-purpose; 1/2 cup pastry flour, whole wheat; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons cinnamon; 1/4 cup nutmeg ground

14 ingredients

14 steps

Ingredients

6 tablespoons brown sugar, light
12 ounces 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 yogurt, non-fat plain
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups flour, all-purpose
1/2 cup pastry flour, whole wheat
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 cup nutmeg ground

Directions

1

Preheat oven to 400F.
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.