Prep 10 mins
Cook 25 mins
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.
- 2 egg whites or 1 egg
- 236.59 ml skim milk
- 59.14 ml melted butter or 59.14 ml oil
- 236.59 ml breadcrumbs
- 236.59 ml flour
- 14.79 ml sugar
- 2.46 ml salt
- 14.79 ml baking powder
- 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.
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.
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!