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Recipe from dashofherbs.com
Husband-Tested in Alice’s Kitchen
If you feel you need a
little somethin’, somethin’ to satisfy your sweet tooth, but you don’t wish to
sabotage your diet, then by all means, give these muffins a try. They will hit the spot. Serve them warm with a cup of hot,
unsweetened tea.
8 Slices of
whole-wheat bread (I use Ezekiel brand.)
2 cups Egg Beaters
or egg whites (or 8 whole eggs)
2 cups plain unsweetened
almond milk or unsweetened vanilla almond milk
2 Tablespoons
brown sugar
3 teaspoons
cinnamon
2 Tablespoons
vanilla extract
Cooking Spray
(for coating the muffin tin)
Preheat oven to
375F. Line a 12-count muffin tin with
paper liners. Spray them with cooking
spray to coat.
Break or cut
the slices of bread into very small pieces and place them in a large bowl.
In another bowl,
mix together the rest of the ingredients.
(Using a bowl or large glass measuring bowl with a lip will make it
easier to pour the liquid mixture into the muffin tins.)
Pour the egg
mixture ingredients over the bread pieces and stir to coat completely. Allow the bread time (at least 30 minutes) to
soak in as much of the liquid as possible.
Carefully place
the mixture in the lined, sprayed muffin tin.
Bake for 25-30
minutes or until the bread is crispy and a toothpick comes out clean when you insert
it.
Nutritional
Info Per Muffin: (not
including maple syrup) 95 calories;
1.2 grams fat (0.3 grams saturated fat); 105 mg. sodium; 12.5 grams
carbohydrates; 2.1 grams fiber; 2.7 grams sugars; 7.3 grams protein; 2 Weight
Watchers SmartPoints
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