Flat Belly Mini Muffins

Here’s the exact recipe created by the USDA and tested at the University of Maryland

Preheat Oven to 325 degrees F.

Ingredients

1 Cup Safflower Oil

½ Cup Packed Brown Sugar

½ Cup Sugar

½ Cup Egg Beaters or 2 Large Eggs

1 tsp Vanilla Extract

2 Cups All Purpose Flour

1 ¼ tsp Baking Soda

¼ tsp Salt

½ Cup Mini Chocolate Chips

¼ Cup chopped nuts (Almonds, Walnuts or Pecans)

 

Directions:

Lightly coat two mini muffins pans with cooking spray or use mini muffin liners.

Mix all ingredients together.  Fill each muffin cup with 1 Tbsp batter.  Bake 10-12 minutes or until baked through.

Cool.  To maximize freshness, use doubled storage bags to freeze any muffins you won’t consume within 2 days.

Defrost in wrapping at room temperature overnight.  Makes about 48 mini muffins.

Nutrition Facts
Serving Size 18 g
Amount Per Serving

Calories

89

Calories from Fat

51
% Daily Value*

Total Fat

5.7g
9%

Saturated Fat

0.7g
4%

Cholesterol

8mg
3%

Sodium

49mg
2%

Potassium

20mg
1%

Total Carbohydrates

8.7g
3%

Sugars

4.5g

Protein

1.1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
Nutrition Grade D
* Based on a 2000 calorie diet
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8 thoughts on “Flat Belly Mini Muffins

  1. I used safflower oil infused with extra virgin olive oil and my dough had oil pooling in it and around the sides of the bowl. Also the muffins were very greasy. Is the wrong oil the cause of my failure? Thank you.

    Like

    • The batter will be thick almost like cookie dough. How did they turn out after you baked them. They remind me of a chocolate chip cookie when you eat them.

      Like

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