BREAD PUDDING MUFFINS
These amazing muffins can be as healthy and as delicious as your imagination allows.
Provided by Jonathan Butt
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin or line with paper liners.
- Whisk eggs in a large bowl just until mixed. Add milk, white sugar, cinnamon, and salt; mix well. Mix in melted butter.
- Break bread into small pieces into the bowl and mix until well combined and bread is wet. Add chocolate chips and chia seeds; mix well.
- Divide mixture evenly between the prepared muffin cups and sprinkle with brown sugar.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 198.5 calories, Carbohydrate 30.3 g, Cholesterol 70.3 mg, Fat 7.2 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 3.6 g, Sodium 176.1 mg, Sugar 23.3 g
CHOCOLICIOUS BREAD PUDDING MUFFINS
Make and share this Chocolicious Bread Pudding Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, combine milk, egg whites, sugar and vanilla.
- Mix well.
- Stir in bread cubes and chocolate chips.
- Mix well.
- Let stand at room temperature 10 minutes.
- Spoon mixture into 12 paper-lined muffin cups.
- Bake 30 minutes or until puffed and set.
- Serve warm, at room temperature or chilled.
- Place leftovers in an air-tight container and freeze up to one month.
Nutrition Facts : Calories 144.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 1.8, Sodium 149.3, Carbohydrate 26.4, Fiber 0.8, Sugar 17.8, Protein 3.7
BREAD PUDDING MUFFINS
Chunks of leftover bread in a buttery, creamy, cinnamon-laced custard . Yum! This recipe is so easy to throw together and is great for breakfast or dessert. Recipe is from Marcy Goldman, excellent baking cookbook, "The New Best of BetterBaking.com"
Provided by blucoat
Categories Breakfast
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F (180 C). Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease top of the muffin pan.
- Line a baking sheet with parchment paper. Set aside.
- Pour all but 2 cups (500 mL) of the bread cubes in a large bowl. Add milk and cream and let stand for 3 minutes, then stir to mush up some of the cubes and let the liquid soak inches Stir in eggs, sugar, vanilla, brandy and butter.
- In a small bowl, stir together flour, baking powder, salt and cinnamon, then stir into wet ingredients. Add raisins and stir well to make a chunky butter. Stir in reserved breads cubes just to mix.
- Using a large ice-cream scoop, fill each muffin cup to just over rim. Place muffin pan on prepared baking sheet.
- Bake for 30 minutes or until muffins are golden with tips of firmer bread cubes golden brown. Let cool in pan 5 minutes. Unmold onto a serving platter on wire rack, dust with icing sugar.
Nutrition Facts : Calories 214.1, Fat 13.2, SaturatedFat 7.8, Cholesterol 95, Sodium 206.5, Carbohydrate 20.9, Fiber 0.4, Sugar 14.9, Protein 4
BUTTERSCOTCH PUDDING MUFFINS
Adding butterscotch pudding to the mix makes these muffins sweet and tender. Just right for birthday parties, summer picnics, or winter potlucks. I got this out of a library book and want to save it here for use later.
Provided by FloridaGrl
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat oven to 400°F To prepare the muffin tins, spray the indentions and the rims around them with nonstick spray or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
- Whisk the flour, sugar, pudding mix, baking powder, and salt in a medium bowl until uniform. Set aside.
- In a large bowl, whisk the egg, milk, melted butter, and vanilla until light and smooth. Stir in the butterscotch chips with a wooden spoon, then quickly stir in the flour mixture until moistened.
- Fill the prepared tins three quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until muffins are well browned with smooth round tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached.
- Set the pan on a wire rack to cool for 10 minutes . Gently tip each muffin to the side to make sure it isn't stuck. If it is, gently rock it back and forth to release it. Remove the muffins from the pan an cool them for 5 minutes more on the rack before serving. If storing or freezing, cool them completely before sealing in an airtight container or freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.
Nutrition Facts : Calories 249.9, Fat 9.3, SaturatedFat 6.5, Cholesterol 30.6, Sodium 217, Carbohydrate 37.8, Fiber 0.6, Sugar 20.8, Protein 3.7
MUFFIN BREAD PUDDING
I am a Bistro Chef and we have baked goods leftover at the end of the day. This recipe is made with day old muffins...from banana nut, blueberry, cranberry, apple cinnamon and poppy seed. Serve warm with a nice bourbon sauce. Can also bake in a 9x9 pan or cook in a muffin tin.
Provided by Lee Dowell
Categories Desserts
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat over to 350 degrees. Spray or lightly butter a 9x5x3 loaf pan. Crumble the muffins into pan.
- 2. Beat together sugar, eggs and milk in a medium size bowl, and set aside. Beat in cinnamon, nutmeg and almond extract. Add mixture to crumbled muffins and mix in almonds, if desired. Pour melted butter and sprinkle with almonds.
- 3. Bake for about 45 minutes or until top is crusty and pudding looks set and firm to touch. Cut into slices
BANANA PUDDING MUFFINS
These are the best banana muffins that I've had. I love the moist and fluffy texture.
Provided by Allrecipes Member
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 26
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 26 standard muffin cups with paper liners.
- Combine dry mixes in a large bowl with water, vegetable oil, and eggs. Beat until smooth. Fold in mashed bananas and crushed wafers. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 27.5 g, Cholesterol 21.8 mg, Fat 10.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 242.4 mg
BREAD PUDDING MUFFINS
Make and share this Bread Pudding Muffins recipe from Food.com.
Provided by kaliwags
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- preheat oven to 350 degrees.
- spray muffin tins with nonstick spray.
- cube raisin bread.
- mix milk, egg whites, sugar, cinnamon, vanilla & apple juce.
- add cubed bread and raisins.
- let sit for 5 minute.
- fill muffin tins 3/4 full.
- bake for 30 minutes.
- let sit in pan for 10 minutes before serving.
Nutrition Facts : Calories 128.4, Fat 2.3, SaturatedFat 1, Cholesterol 4.3, Sodium 135.4, Carbohydrate 23.3, Fiber 1.5, Sugar 8.3, Protein 4.5
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