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|
| Breakfast
Bread Pudding Muffins |
1 1/2 cup
Brown's Dairy lowfat or fat free milk
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4 large egg
whites
|
1/4 cup sugar
|
1 tbsp. ground
cinnamon
|
1 tbsp. vanilla
extract
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2 tbsp. butter
or margarine, melted
|
2/3 cup dark
raisins
|
12 slices
whole-wheat bread, cut into 1/2" cubes
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| |
| 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. 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. |
| Makes 12 muffins. |
| 140 calories,
3 grams of fat, 8% DV calcium |
