Cherry-Walnut Mini Muffins

Makes 12 servings (2 muffins each)


  • 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
  • 1/3 cup walnut pieces
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda


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.