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Appalachian Bread Pudding Muffins Recipe
|Bread||1 Cup (16 tbs) (coarse cubes)|
|Buttermilk||1 Cup (16 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Baking powder||3 Teaspoon|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Coconut||1⁄2 Cup (8 tbs), grated|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Butter||4 Tablespoon, melted|
Calories 300 Calories from Fat 104
% Daily Value*
Total Fat 12 g18.1%
Saturated Fat 5.6 g28.1%
Trans Fat 0 g
Cholesterol 46 mg
Sodium 365.7 mg15.2%
Total Carbohydrates 43 g14.4%
Dietary Fiber 2.9 g11.7%
Sugars 16.2 g
Protein 7 g14.3%
Vitamin A 3.4% Vitamin C 0.77%
Calcium 13.7% Iron 11.1%
*Based on a 2000 Calorie diet
In a large bowl, sift together flour, brown sugar, baking powder and soda.
Stir in raisins, coconut and chopped nuts.
Whisk eggs with butter and vanilla and add to buttermilk mixture.
Make a well in dry ingredients and add wet ingredients, stirring 10 seconds.
Fill greased muffin tins nearly full.
Sprinkle tops with nutmeg and bake until done.
Bake at 375 degrees 20-22 minutes