From the Editors of Live Right Live Well
This easy mini-muffin recipe also works great when making regular-size muffins. Just divide batter between 12 standard-size muffin tins (3 mini muffins = 1 regular size). Try toasting the walnuts to bring out more flavor. You’ll be able to use a smaller amount while still getting great nutty flavor. Did you know walnuts are the only nuts containing a significant source of heart-healthy omega-3 fatty acids?
Makes 36 mini muffins (36 servings, 1 muffin per serving)
IngredientsMuffins¾ cup whole-wheat flour¾ cup all-purpose flour1 cup quick-cooking oats, uncooked⅔ cup granulated sugar2 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt2 tablespoons finely grated orange zest½ cup finely chopped toasted walnuts*¾ cup orange juice⅓ cup 1% milk1 large egg¼ cup canola oil
Topping3 tablespoons quick-cooking oats, uncooked3 tablespoons sugar1-2 teaspoons finely grated orange zest
*Toasted walnuts: Place chopped walnuts in a single layer on a cookie sheet or pan and toast in oven (350 F) for 8-12 minutes or until lightly browned. Stir several times while toasting.
Nutrition information (per serving)75 calories1 g protein11 g carbohydrates3 g fat (0 g saturated)6 mg cholesterol82 mg sodium36 mg calcium0.5 mg iron15 IU vitamin A2 mg vitamin C1 g fiber
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