Bread Pudding Muffins
Bread Pudding Muffins are little cups of heaven, loaded with cinnamon flavor, crisp apples and raisins. Top off each muffin with a drizzle of maple syrup for extra sweetness!
Servings: 12
Ingredients
- 1 loaf gluten free cinnamon bread sliced and cubed {about 8 cups}
- 1 large peeled and cored apple diced
- 1 cup raisins
- 4 large eggs
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 4 tablespoons palm shortening melted {you can use coconut oil}
- 2 cups unsweetened coconut milk {or unsweetened almond milk} warmed
- 1/4 cup gluten free flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Line 12 muffin tin with paper liners and spray with baking spray.
- In a large bowl whisk eggs, vanilla and maple syrup. Add warmed milk and melted palm shortening and whisk to combine.
- Place diced bread into egg mix and stir. Set aside and continue to stir to guarantee bread has completely absorbed egg mix.
- In a medium bowl add flour, baking powder, salt, cinnamon, raisins and apple. Stir to coat and add to bread mix.
- Stir to combine.
- Fill each muffin cup generously pushing bread mix down.
- Place in preheated oven and bake for 35-40 minutes.
- Remove from oven. Serve warm topped with a drizzle of maple syrup.