BREAD CRUMB MUFFINS
This is one of the ways I use up old leftover bread. I found these to be a tad bland but with good texture. My kids loved these when they were little. Please look at this as a blank slate. Use the recipe as a base way to use the bread crumbs and then add your favorite fruit or other flavors! The recipe is originally from the More With Less Cookbook.
Provided by ladypit
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- Spray your muffin tin with nonstick spray.
- Mix together the eggs, milk, butter, and breadcrumbs.
- In another bowl mix the flour, sugar, salt, and baking powder.
- Add the dry ingredients to the wet, stirring just until it is all combined.
- Fill the muffin tins 2/3 full and bake for about 25 minutes.
Nutrition Facts : Calories 123.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.6, Sodium 308.8, Carbohydrate 16.9, Fiber 0.7, Sugar 1.7, Protein 3.7
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Enotale Grim
[email protected]Overall, I thought these muffins were just okay. They weren't bad, but they weren't anything special either.
Nzube Martin
[email protected]I found the muffins to be a bit dry. I think I'll add an extra egg to the batter next time.
Kathmandu views ezyroyalinfo
[email protected]These muffins are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Bhuwaneshori Pant
[email protected]I'm not a big baker, but these muffins were so easy to make. I'm definitely going to try more recipes from this website.
Katu Suriya
[email protected]These muffins are a staple in my kitchen. I make them all the time, and they're always a hit.
Saja Algadddfi
[email protected]I love how versatile this recipe is. I've made it with different types of bread, and it always turns out great.
Arabi kolade Favour
[email protected]These muffins are a great way to start the day. They're filling and satisfying, and they give me a boost of energy.
Man Chester
[email protected]I added a cup of chopped walnuts to the batter, and they added a nice crunch to the muffins.
Nigora Tripura
[email protected]I'm not a huge fan of raisins, so I omitted them from the recipe. The muffins still turned out great, and they were just as moist and flavorful.
Kian pambaya
[email protected]I made these muffins for my kids' lunchboxes, and they loved them! They're a great grab-and-go breakfast or snack.
Daymian Luna
[email protected]These muffins are so moist and fluffy! I couldn't believe how well they turned out.
Sello Damane
[email protected]I love the addition of cinnamon and nutmeg to these muffins. It gives them a warm and inviting flavor that's perfect for fall.
helbin hashim
[email protected]These muffins are a great way to use up leftover bread. I had a half a loaf of stale bread that I didn't know what to do with, so I decided to try this recipe. The muffins turned out great, and they were a delicious way to use up the old bread.
Jacqueline Thomas
[email protected]I was pleasantly surprised by how easy these muffins were to make. I had all the ingredients on hand, and the batter came together in just a few minutes. They baked up perfectly in the oven, and the crumb topping added a nice touch of sweetness.
Loai Gaming
[email protected]These bread crumb muffins were a hit at my last brunch party! They're incredibly moist and flavorful, with a delightful crumb texture. I received rave reviews from my guests, and they were all asking for the recipe.