Blueberry Upside Down Cakes

1 tbsp olive oil spread/marg
2 cups blueberries
1/4 cup loosely packed brown sugar
1 teaspoon fresh lemon juice
1/2 cup coarsely chopped pecans
1/4 cup spelt flour
1/2 cup whole wheat flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/3 cup raw cane sugar
1/4 teaspoon sea salt
2 egg whites
1/2 cup skim milk
1/2 cup low fat sour cream

Put oven rack in upper third of oven and preheat oven to 425°F. Spray large (1 cup size) muffin cups, with non-stick spray
Heat margarine in a 12-inch heavy skillet over moderate heat
until foam subsides, then add blueberries brown sugar, and lemon juice,
stirring occasionally, until liquid is reduced to a glaze, 5 to 6 minutes.

Stir in pecans and divide mixture among muffin cups.

Blend remaining dry ingredients together in a bowl.
Whisk together egg and milk, and sour cream in a large bowl. Add flour mixture and whisk
until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick or
skewer inserted into center of a cake comes out clean, 15 to 20 minutes.

Run a paring knife around edge of each cake to loosen. Invert rack over
muffin cups, then invert cakes onto rack.

Makes 6 LARGE cakes or 12 muffins. If you make 12 muffins, you may have to adjust the baking time...
Nutrtional info is for 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user HAWGWILD1.