Low-Fat Apple Upside Down Oat Cakes
rec.food.recipes/Dancer (2000)
Makes 1 dozen

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.

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.