Upside Down Nectarine Muffins
brown sugar, light
pitted and thinly sliced, about 3 or 4
granulated sugar replacement
whole-wheat pastry flour
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.