Cherry-Walnut Mini-Muffins

Recipe

Side Dish
Cherry-Walnut Mini-Muffins

Primary Media

Mini muffins on parchment paper filled with cherries and walnuts

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Recipe Data

20
Servings

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    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    1 c. chopped dates
    ½ c. Hy-Vee raisins
    1 c. Hy-Vee dried cherries
    1 c. Hy-Vee orange juice
    ¼ c. Hy-Vee canola oil
    ¼ tsp. Hy-Vee salt
    2 large omega-3 eggs, beaten
    1 tsp. Hy-Vee vanilla
    ⅓ c. Hy-Vee walnut pieces
    1 c. Hy-Vee flour
    1 tsp. Hy-Vee baking soda

    Directions

    1. Combine dates, raisins, cherries and orange juice in a medium saucepan over medium-high heat. Bring to boil; boil 5 minutes. Remove from heat.
    2. Stir in oil and salt. Transfer to a large mixing bowl. Cool completely, stirring occasionally.
    3. Stir in beaten eggs, vanilla and walnuts. Fold in flour and baking soda until just moistened. Fill greased mini-muffin cups 3/4 full.
    4. Bake at 350 degrees for 10 to 12 minutes or until tops spring back lightly when touched. Remove from pans and cool completely on a wire rack.

    Nutrition facts

    Servings

    140 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 20mg
    • Sodium: 100mg
    • Total Carbohydrates: 22g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 10%
    0%
    Iron 4%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Healthy Living Recipes Cookbook.