Upside Down Nectarine Muffins

Directions

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.