Recipe for Bread Pudding Muffins
Muffins

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.


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