Appalachian Bread Pudding Muffins Recipe
Ingredients
| 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 | |
| Soda | 1 Teaspoon | |
| Raisins | 2⁄3 Cup (10.67 tbs) | |
| Coconut | 1⁄2 Cup (8 tbs), grated | |
| Nuts | 1⁄2 Cup (8 tbs), chopped | |
| Eggs | 2 | |
| Butter | 4 Tablespoon, melted | |
| Vanilla | 1 Teaspoon | |
| Nutmeg | 1 |
Nutrition Facts
Serving size
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 mg15.3%
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
Directions
Set aside.
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
Chef
