Fruit Upside Down Muffin Recipe

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Ingredients:

Serving

3 cups fruit (frozen or fresh )
3 cups prepared buttermilk pancake batter
1/3 cup brown sugar
2 tbsp butter

Directions:

Preheat oven to 375°F.
Drain fruit and blot with paper towel to remove excess moisture if using frozen - if using fresh skip this step.
Spray jumbo sized muffin pan with nonstick cooking spray. Spoon an even amount of butter and brown sugar into the bottom of each muffin pan. Bake for 5 minutes to melt butter and sugar.
Top with fruit blend and pancake batter. Bake for 12-15 minutes or until golden brown.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	575.23 Kcal (2408 kJ)
Calories from fat	70.51 Kcal
		% Daily Value*
Total Fat	7.83g	12%
Cholesterol	55.18mg	18%
Sodium	845.04mg	35%
Potassium	78.43mg	2%
Total Carbs	119.88g	40%
Sugars	22.74g	91%
Dietary Fiber	3g	12%
Protein	8.05g	16%
Vitamin C	223mg	372%
Iron	3.1mg	17%
Calcium	82.3mg	8%

Amount Per 100 g
Calories	193.09 Kcal (808 kJ)
Calories from fat	23.67 Kcal
		% Daily Value*
Total Fat	2.63g	12%
Cholesterol	18.52mg	18%
Sodium	283.65mg	35%
Potassium	26.32mg	2%
Total Carbs	40.24g	40%
Sugars	7.63g	91%
Dietary Fiber	1.01g	12%
Protein	2.7g	16%
Vitamin C	74.8mg	372%
Iron	1mg	17%
Calcium	27.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.6

Points
16

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium

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