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.