BREAD PUDDING MUFFINS

Bread Pudding Muffins

Source: Jeanne Jones - these muffins were designed for the In Balance breakfast menus on Holland America's new cruise ship, Zuiderdam.

1 1/2 cups nonfat milk
2 tablespoons butter, melted
4 egg whites
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
12 slices whole wheat bread, diced into 1/2-inch cubes
2/3 cup dark raisins, dried cherries, apricots, cranberries,
    peaches, pears or figs

Preheat oven to 350 degrees F. Spray a standard-size muffin tin or 12 custard cups with nonstick cooking spray.

Combine all ingredients, except the bread and fruit, in a large bowl and mix well. Stir in the bread and fruit, and allow to soak for 5 minutes.

Mound the mixture into each of the 12 sprayed muffin tins or custard cups. Bake for about 30 to 35 minutes, or until firm and nicely browned. Cool on a wire rack for at least 10 minutes before removing from muffin tins.