Frank's Recipes! Low Fat Apple Upside Down Oat Cakes

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Low Fat Apple Upside Down Oat Cakes

2 cans (4 ounces each) spiced diced apples in light syrup
1/4 cup firmly packed brown sugar, divided
1 1/2 cups all-purpose flour
1 cup Quaker oats (quick or old-fashioned, uncooked)
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup unsweetened apple juice
1/4 cup vegetable oil
1 egg, lightly beaten

Heat oven to 400 degrees. Spray bottoms and sides of 12 medium muffin pan cups with no-stick cooking spray.

Drain apples, reserving syrup. Spoon 5 to 6 apple pieces in a single layer onto the bottom of each muffin pan cup. Top each with 1/2 teaspoon reserved apple syrup and 1 teaspoon brown sugar.

In large bowl, combine flour, oats, granulated sugar, baking powder, cinnamon and nutmeg; mix well. In medium bowl, combine apple juice, oil and egg; mix well. Add to oat mixture; mix just until dry ingredients are moistened. Divide batter evenly between muffin cups.

Bake 16 to 19 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Use narrow metal spatula to loosen edges of cakes from sides of muffin cups. Place baking sheet on top of pan and invert. Carefully lift off pan. Serve warm.

Makes 1 dozen.

Calories 210 Fat 6 g Fiber 0.7 g.

Variations:
Pineapple Upside Down Oat Cakes:
Substitute 2 cans (4 ounces each) pineapple tidbits or 3/4 cup small pineapple shapes for the diced apples.

Peach Upside Down Oat Cakes:
Substitute 2 cans (4 ounces each) spiced diced peaches in light syrup for the diced apples.