Bread Pudding Muffins
Preparation time: 15 minutes
Total time: 1 hour 10 minutes
Serving size: Makes 12 muffins
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1 1/2 cup Meadow Brook lowfat or fat free milk
4 large egg whites
1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoons butter or margarine, melted
2/3 cup dark raisins
12 slices whole-wheat bread, cut into 1/2" cubes
1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine all the ingredients except the raisins and cubed bread and mix well. Add raisins and bread, mix well, and allow to soak for 5 minutes.
2. Spray a standard-size muffin tin or 12 custard cups with nonstick spray. Mound the mixture into each of the 12 cups.
3. Bake until firm and well browned, about 35 minutes. Cool on a wire rack for at least 10 minutes before removing the muffins from the cups.
140 calories, 3 grams of fat, 8% DV calcium
This recipe uses Meadow Brook 1% Lowfat Milk.
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