Cherry-Walnut Mini Muffins

Name: Cherry-Walnut Mini Muffins
Yield: 12
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; &frac13; cup walnut pieces; 2 large eggs, beaten; 1 tsp vanilla extract; 1 cup all-purpose flour; 1 tsp baking soda

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

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.
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.