Mini Peach Upside Down Cakes Directions:
-
Preheat the oven to 350°F. Spray a standard 12-cup muffin pan with nonstick cooking spray.
-
Divide the light butter evenly into 12 portions and place one portion into each muffin cup.
-
Sprinkle 1/2 teaspoon brown sugar substitute into each cup.
-
Slice 1 to 2 peaches thinly and place 3 slices into the bottom of each muffin cup.
-
Dice the remaining peaches into small cubes to yield 1 cup and set aside.
-
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
-
In a large bowl, beat the remaining light butter and granulated sugar substitute until creamy.
-
Add the egg and vanilla extract and beat for 2 minutes until light and smooth.
-
Add half of the dry ingredients and mix on low speed for 1 minute.
-
Add the buttermilk and mix for 1 minute.
-
Add the remaining dry ingredients and mix just until combined.
-
Fold in the diced peaches.
-
Divide the batter evenly among the 12 muffin cups.
-
Bake for 25 minutes.
-
Cool in the pan for 5 minutes.
-
Place a wire rack over the pan and invert to release the cakes.
WW Points Calculation
-
Light butter, 1/4 cup: 8.00
-
Brown sugar substitute, 6 tsp: 0.00
-
Peaches, 3 medium: 0.00
-
All-purpose flour, 1 1/2 cups: 18.00
-
Baking powder, baking soda, salt, cinnamon: 0.00
-
Granulated sugar substitute, 2/3 cup: 0.00
-
Egg, 1 large: 0.00
-
Vanilla extract, 2 tsp: 0.00
-
Fat free buttermilk, 1/2 cup: 0.00
Points Information:
Total Points: 26.00
Servings: 12 mini cakes, 1 cake each
Points per serving: 2.17
Nutrition Information
Calories: 115
Fat: 3 g
Protein: 3 g
Carbohydrates: 19 g
Sugar: 6 g
Sodium: 180 mg
I'm waiting for your comments! Enjoy!
