Flat-belly mini muffins

Name: Flat-belly mini muffins Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 34
Ingredients: 1 cup Safflower Oil oleic; .5 cup packed Brown Sugar; 1 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup); 50 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams); 1 tsp Vanilla Extract; 1 cup Whole Wheat Flour; 1 cup Flour white; 5 serving Bob's Red Mill Pure Baking Soda-1/4 tsp; 4 tbsp *Nestle Mini Chocolate Chips; .25 cup chopped Walnuts

Minutes to Prepare: 15
Minutes to Cook: 12

Number of Servings: 34

Ingredients

1 cup Safflower Oil, oleic .5 cup, packed Brown Sugar 1 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup) 50 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams) 1 tsp Vanilla Extract 1 cup Whole Wheat Flour 1 cup Flour, white 5 serving Bob's Red Mill Pure Baking Soda-1/4 tsp 4 tbsp *Nestle Mini Chocolate Chips .25 cup, chopped Walnuts

Directions

Preheat oven to 325 degrees F. Fill mini muffin tin with muffin papers. Mix all ingredients together. Fill each muffin cup with 1 Tbs. batter. Bake 10-12 minutes or until baked through. Cool. To maximize freshness, use doubled freezer bags to freeze any muffins you won't consume within 2 days. Defrost in wrapping at room temperature overnight. Makes 34 mini muffins. You may also bake in batches.

Serving Size: 34 mini muffins

Number of Servings: 34

Recipe submitted by SparkPeople user VNICKERSON1.

Servings Per Recipe: 34

Nutritional Info Amount Per Serving