Moist and flavorful mini muffins filled with dates, cherries, raisins, and crunchy walnuts—perfectly sweet, nutty, and ideal for breakfast or snacking.
Recipe Information
Yield:
12 servings (2 muffins each)
Ingredients
1 cup dates, chopped
1 cup dried cherries
½ cup raisins
1 cup orange juice
¼ cup canola oil
¼ teaspoon salt
Nonstick cooking spray
⅓ cup walnut pieces
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
Directions
- In a medium saucepan over medium-high heat, combine dates, cherries, raisins and orange juice. Bring to boiling; boil for 5 minutes. Remove from heat. Stir in oil and salt. Transfer fruit mixture to a large bowl. Cool completely, stirring occasionally.
- Heat oven to 350°F. Spray mini muffin cups with nonstick cooking spray; set aside.
- Stir walnuts, eggs and vanilla into cooled fruit mixture. Gently stir in flour and baking soda until just moistened.
- Fill prepared mini muffin cups three-fourths full. Bake muffins for 10 to 12 minutes or until tops spring back when lightly touched. Remove from pans. Cool completely on wire racks.
