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Upside Down Nectarine Muffins

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Low in Saturated Fat, Low Cholesterol, Trans-fat Free


6 tablespoons brown sugar, light
12 ounces nectarines
pitted and thinly sliced, about 3 or 4
1 large eggs
1 large egg whites
¾ cup granulated sugar replacement
¾ cup yogurt, non-fat
¼ cup canola oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup whole-wheat pastry flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
¼ cup nutmeg


Preheat oven to 400°F.

Coat 12 muffin cups with cooking spray.

Spoon 1½ 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, 20 to 25 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 17428% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 188mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 2%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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