These Breakfast Bread Pudding Muffins are great for breakfast and also make a wonderful portable dessert for picnics and brown bag lunches.
1-1/2 cups fat free skim or 1 percent milk
4 large egg whites
1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoons butter, melted
2/3 cup dark raisins
12 slices whole-wheat bread, cut into 1/2-inch cubes
Preheat the oven to 350 degrees. In a large bowl, combine all the ingredients except the raisins and cubed bread and mix well. Add the raisins and bread, mix well, and allow to soak for 5 minutes.
Spray a standard-size muffin tin or 12 custard cups with nonstick spray. Mound the mixture into each of the 12 cups.
Bake muffins 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.
Recipe makes 12 muffins.
Serving size: 1 muffin
Calories: 275; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 1mg; Sodium: 375mg Carbohydrates: 56g; Fiber: 7g; Protein: 13g
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