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    You are in: Home / Recipes / Bread Crumb Muffins Recipe
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    Bread Crumb Muffins

    Average Rating:

    2 Total Reviews

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    • on October 04, 2012

      update: I tried these with chocolate chips and tasted the batter, and it definitely needed a lot more sugar added (1/2 cup? no idea, I just poured until the batter was delicious) plus some cinnamon. then it was good.

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    • on April 19, 2005

      I really like the idea of finding creative ways to use up leftovers like breadcrumbs so this was a fun experiment. My crumbs were from commercial 100% whole wheat bread and of course the results would vary depending on the type used. I find commercial bread saltier than homemade and would omit the salt next time. Also, mine did not rise very much and had a spongy texture. They were better straight from the oven than after sitting awhile. A good dinner muffin, possibly with some herbs added. Like ladypit writes, this is a base recipe. I will make them again and fiddle with the ingredients to come up with some other variations. Thanks, ladypit, for posting!

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    Nutritional Facts for Bread Crumb Muffins

    Serving Size: 1 (52 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 123.2
     
    Calories from Fat 40
    32%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.5 g
    12%
    Cholesterol 10.5 mg
    3%
    Sodium 308.7 mg
    12%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.6 g
    6%
    Protein 3.7 g
    7%

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