Cherry-Walnut Mini Muffins

Moist and chewy, these tiny bites are packed with flavor and texture, courtesy of dates, dried cherries and walnuts.

Moist and chewy, these tiny bites are packed with flavor and texture, courtesy of dates, dried cherries and walnuts.

Makes 12 servings

Ingredients

  • 1 cup dates, chopped
  • 1 cup dried cherries
  • ½ cup raisins
  • 1 cup orange juice
  • ¼ cup canola oil
  • ¼ tsp salt
  • Nonstick cooking spray
  • ⅓ cup walnut pieces
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda

Directions

  1. 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.
  2. Preheat 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.

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