French Toast Muffins
Per ServingFrench Toast Muffins |
||
|---|---|---|
| Makes: 6 | ||
| Calories | 140 | |
| Fat | 2.5 | g |
| Saturated Fat | 0.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 17 | g |
| Fiber | 3 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 270 | mg |
| Protein | 11 | g |
Ingredients
| Cooking spray | ||
| 1 1/2 | cups | egg substitute |
| 1/2 | cup | fat-free half-and-half |
| 1 | tsp. | ground cinnamon |
| 3 | Tbsp. | Splenda |
| 2 | Tbsp. | milled flaxseed |
| 1 | tsp. | vanilla |
| 6 | slices whole-wheat bread, cut into chunks |
Directions
- Preheat oven to 400°F.
- Spray muffin pan with cooking spray.
- In a medium bowl, whisk together egg substitute, fat-free half-and-half, cinnamon, Splenda, flaxseed, and vanilla.
- Gently fold bread into egg mixture; let sit 5 minutes to soak.
- Divide mixture evenly among six muffin cups,overfilling slightly.
- Bake for 25 minutes or until puffed and set. Serve immediately.
