Oatmeal and Fruit Mini Muffins
Nutritional Info
- Servings Per Recipe: 54
- Amount Per Serving
- Calories: 84.5
- Total Fat: 4.2 g
- Cholesterol: 7.9 mg
- Sodium: 102.6 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 1.0 g
- Protein: 1.6 g
View full nutritional breakdown of Oatmeal and Fruit Mini Muffins calories by ingredient
Introduction
To make more lo-cal or for dietary restrictions, you may use substitutes for real butter, sugar, & eggs. Please note, however, that just two of these little muffins, made according to this recipe and served with an egg, makes a filling and reasonable breakfast. To make more lo-cal or for dietary restrictions, you may use substitutes for real butter, sugar, & eggs. Please note, however, that just two of these little muffins, made according to this recipe and served with an egg, makes a filling and reasonable breakfast.Number of Servings: 54
Ingredients
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1 cup margarine-like spread (60 cal per Tbsp)
1/2 cup brown sugar
1/4 cup granulated sugar
1 T molasses
2 eggs
1 T vanilla
1 cup white flour
1/2 cup whole wheat flour
1/4 cup ground flax seed
1 tsp baking soda
1 tsp salt
1 tsp cinnamon (or pumpkin pie spice)
1/4 tsp fresh ground nutmeg
3 cup whole oats
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1 cup walnut and/or pecan pieces
Directions
Preheat oven to 350 degrees.
Combine butter & sugars and beat until fluffy.
Add vanilla and eggs one at a time, beating after each addition.
In separate bowl, combine flours, flax, soda & salt. Add to wet mixture and mix thoroughly.
Add oats, dried fruits, and nuts. Mix throughly.
Fill greased mini-muffin tins (not necessary to grease if tins are pre-coated or if using paper muffin cups). Bake 11-12 minutes until golden brown.
Makes 4-1/2 dozen mini muffins.
Number of Servings: 54
Recipe submitted by SparkPeople user MOJO-REAL.
Combine butter & sugars and beat until fluffy.
Add vanilla and eggs one at a time, beating after each addition.
In separate bowl, combine flours, flax, soda & salt. Add to wet mixture and mix thoroughly.
Add oats, dried fruits, and nuts. Mix throughly.
Fill greased mini-muffin tins (not necessary to grease if tins are pre-coated or if using paper muffin cups). Bake 11-12 minutes until golden brown.
Makes 4-1/2 dozen mini muffins.
Number of Servings: 54
Recipe submitted by SparkPeople user MOJO-REAL.