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WALNUT AND DRIED CHERRY MUFFINS

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Ingredients

  • 1 CUP QUICK-COOKING OATS
  • 3/4 CUP WHOLE-WHEAT PASTRY FLOUR OR REGULAR WHOLE-WHEAT FLOUR
  • 1/4 CUP TOASTED WHEAT GERM
  • 1 TSP. GROUND CINNAMON
  • 1/4 TSP. SALT
  • 1/2 CUP HONEY
  • 1/3 CUP UNSWEETENED APPLESAUCE
  • 1/4 CUP CANOLA OIL
  • 1 EGG, BEATEN TO MIX
  • 1 EGG WHITE
  • 3/4 CUP CHOPPED DRIED CHERRIES, CRAISINS OR MIXED DRIED BERRIES
  • 1/2 CUP FINELY CHOPPED WALNUTS
  • COOKING SPRAY
  • 1/4 CUP "FRUIT ONLY" APRICOT PRESERVES

Details

Servings 15

Preparation

Step 1

PREHEAT OVEN TO 350 DEGREES. IN A MEDIUM BOWL, WHISK TOGETHER THE OATS, FLOUR, WHEAT GERM, CINNAMON AND SALT.
IN ANOTHER BOWL, WHISK TOGETHER THE HONEY, APPLESAUCE, OIL, EGG AND EGG WHITE UNTIL WELL COMBINED. STIR IN THE OATMEAL MIXTURE UNTIL WELL COMBINED. ADD THE DRIED CHERRIES AND WALNUTS.
FILL PAPER-LINED MUFFIN CUPS TWO-THIRDS FULL. BAKE 20 MINS. OR UNTIL TOOTHPICK INSERTED COMES OUT CLEAN.
PUT THE PRESERVES IN A SMALL SAUCEPAN AND BRING TO A BOIL. AS SOON AS THE MUFFINS COME OUT OF THE OVEN, BRUSH WITH THE PRESERVES. COOL COMPLETELY

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