Snack

Flat Belly Mini Muffins is for Snack.

Flat Belly Mini Muffins takes 10 minutes to prepare.

Flat Belly Mini Muffins takes 12 minutes to cook.

Flat Belly Mini Muffins makes 48 servings.

The ingredients for Flat Belly Mini Muffins are:

1 cup Safflower Oil, linoleic
.5 cup, packed Brown Sugar
.5 cup Granulated Sugar
.5 cup Egg substitute, liquid (Egg Beaters)
1 tsp imitation vanilla flavoring (by DAUGHTEROFLIGHT)
2 cup Flour - Gold medal all purpose flour
.5 serving Toll House Semi-Sweet Chocolate Mini Morsels Chocolate Chips
.25 tbsp chopped walnuts

Here is how you make Flat Belly Mini Muffins:

Preheat oven to 325 degrees. Lightly coat two mini muffin pans with cooking spray. Mi 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 storage bags to freeze any muffins you won't consume within 2 days. Defrost in wrapping at room temperature overnight. Makes 48 mini muffins.Serving Size: 48 mini muffin cupsNumber of Servings: 48Recipe submitted by SparkPeople user JANG112016.

The nutritional information for Flat Belly Mini Muffins is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 75.8

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 5.9 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 0.2 g
• Protein: 0.8 g