Flat-belly mini muffins

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Nutritional Info
  • Servings Per Recipe: 34
  • Amount Per Serving
  • Calories: 116.5
  • Total Fat: 7.7 g
  • Cholesterol: 5.0 mg
  • Sodium: 43.2 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.2 g

View full nutritional breakdown of Flat-belly mini muffins calories by ingredient


Introduction

Created by the USDA and tested at the University of Maryland Created by the USDA and tested at the University of Maryland
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.