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Breakfast Bread Pudding Muffins

Source of Recipe

Maclinda


List of Ingredients

1 1/2 cups fat free skim or 1% lowfat 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-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.