lily's "cup-cake" bread pudding
(1 rating)
Well, I had to come up with this recipe for my little kitchen in my Motorhome. I loved the results....healthy & yummy.
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(1 rating)
yield
24 Mini CupCakes
prep time
45 Min
cook time
15 Min
Ingredients For lily's "cup-cake" bread pudding
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4 lgeggs
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1 tspvanilla extract
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1 cagave syrup
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1/2 tspcinnamon, ground
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1 tspginger powder
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1/2 tspsalt
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1 calmond milk
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2sprouted grain english muffin (processed until it forms crumbs)
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3/4 calmond meal
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1 cdates, chopped
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1 1/2 cdried bananas, chopped(optional)
How To Make lily's "cup-cake" bread pudding
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1Prepare mini-muffin pans with cup-cake liners or grease them. Beat together the first 7 ingredients well.
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2Then mix in the English Muffin crumbs, ground Almonds & dried fruits and set aside for at least 20 mins or you can put it into the fridge overnight and have it ready for breakfast the next morning.
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3(If the mixture is too dry, you can add a little more milk or if it is too wet, then add a little more Almond Meal) Preheat oven to 350℉. Scoop enough to fill a little above the lip of the cups.
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4Bake in a pre-heated 350℉ oven for 10-12 mins. Yields about 24 mini-muffins
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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