Tam D


These warm little nuggets of deliciousness are made with crumbs!! They're so quick and easy you won't believe it. And it's a lovely way to put fresh, warm, home-made "bread" on the table. The recipe is very basic, so the muffins go well with lots of different dishes. With a little shmear of butter -- YUM!

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12 muffins
10 Min
25 Min


1 large
egg, lightly beaten
1 c
milk or milk alternative
1/4 c
butter, melted
1 c
dry bread crumbs* (see alternate suggestion)
1 c
1 Tbsp
1/2 tsp
1 Tbsp
baking powder
1 tsp
mixed herbs, dried (optional)


1Melt the butter in a microwave safe mixing bowl.
2While the butter is melting, in another mixing bowl, sift together with a whisk the flour, sugar, salt, baking powder, and herbs, if desired, until thoroughly combined. Set aside.
3Add milk and egg to the melted butter. Whisk together slightly until blended.

Stir bread crumbs into the milk mixture. Set aside to soak a few minutes.
4Fold the dry ingredients into the milk and crumb mixture, stirring just until all is moistened and combined.
5Fill muffin cups, that have been prepared with food release spray, about 2/3 full.

Bake 25 minutes at 375*.
6NOTES: Use whatever herbs you like, or none at all. I've even crunched up French Fried Onions in them :)

Keep bread heels in a bag in the freezer, for a quick whirl in the food processor -- any combination will do! Or just defrost slightly and cube them. Use about three heels for 2 c. of cubes.

I like to keep dry stuffing mix on hand. When I'm in a hurry I sub 2 c. of the croutons for the bread crumbs -- and they're already seasoned :)

I use my DeMarle muffin trays, for super easy release. If you don't have one -- I highly recommend it!

*This recipe is easily made gluten free by using GF bread crumbs or cubes, and GF all purpose baking flour.

About Ragamuffins

Course/Dish: Muffins, Savory Breads
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy