Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Breakfast Bread Pudding Muffins




Source of Recipe


Internet


List of Ingredients




1 1/2 cup fat free skim or 1% lowfat milk
4 large egg whites
1/4 cup sugar
1 tbsp ground cinnamon
1 tbsp vanilla extract
2 tbsp butter or margarine, melted
2/3 cup dark raisins
12 slices whole-wheat bread, cut into 1/2-inch cubes


Recipe



Preheat the oven to 350 degrees F. 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 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

These muffins are great for breakfast and also make a wonderful portable dessert for picnics and brown bag lunches.