These incredibly delicious bread pudding muffins are special in so many ways. They are inexpensive, easy to make, freeze beautifully and are even good for your heart!
For a quick and healthful start to any day, just take one of these muffins out of the freezer and put it in the microwave for about a minute. Bread pudding muffins are also wonderful for sack lunches. Freeze each muffin in a separate plastic bag and then just pop one into your lunch bag-it will be thawed and ready to eat by noon.
BREAD PUDDING MUFFINS
Preparation time: 15 minutes
Cooking time: 35 minutes
Yield: 12 muffins
1 1/2 cups skim milk
4 egg whites
1/4 cup sugar
2 tablespoons melted corn-oil margarine
1 tablespoon each: ground cinnamon, pure vanilla extract
2/3 cup raisins
12 slices whole-wheat bread, cut into 1/2-inch cubes
1. Heat oven to 350 degrees. Mix milk, egg whites, sugar, margarine, cinnamon and vanilla in large bowl. Add raisins and bread, mix well and allow to soak 5 minutes.
2. Spray standard-size muffin tin or 12 custard cups with non-stick vegetable coating. Mound mixture into each cup. Bake until firm, about 35 minutes. Cool on rack at least 10 minutes before removing muffins from the cups.
Nutrition information per muffin: 135 calories, 1 milligram cholesterol, 3 grams fat, 178 milligrams sodium.
Q-Dear Jeanne: I named this recipe “surprise” pork chops because it is quick and easy. We use it for our family and for company. Can it be revised to be more healthful?
SURPRISE PORK CHOPS
Preparation time: 10 minutes
Cooking time: 5 minutes
Yield: 6 servings
4-6 pork chops (1 1/2 pounds)
1/2 cup self-rising flour
1/2 teaspoon salt
1/8 teaspoon pepper
Garlic salt (optional)
2 eggs
1/2 cup (or more) vegetable oil
1. Cut meat away from bones and cut into 1-inch cubes. Set aside.
2. Combine flour, salt, pepper and garlic salt on a plate or sheet of waxed paper. Beat eggs with fork until well-mixed. Dip meat into eggs then into flour. Shake off extra flour.
3. Place oil in a skillet over medium heat until hot. Fry meat until golden-brown, 3 to 5 minutes. Place on paper towels to drain.
Thank you,
Jean Price, Winston-Salem, N.C.
A-Dear Jean: By baking the cubed pork instead of frying it, I was able to reduce the calories and fat considerably. I used a generous spraying of non-stick vegetable coating to help “crisp” the pork in the oven, and eliminated more of the fat and cholesterol by using liquid egg substitute instead of whole eggs. The surprise is that my baked pork cubes are still crispy and delicious.
BAKED PORK CUBES
Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: 6 servings of 2/3 cup each
Non-stick vegetable spray
1/2 cup self-rising flour
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 pounds pork tenderloin, all visible fat removed, cut into 1-inch cubes
1/2 cup liquid egg substitute
1. Heat oven to 400 degrees. Generously spray baking sheet with non-stick spray. Combine flour, salt and pepper on a plate or sheet of waxed paper.
2. Dip pork into egg substitute and coat with flour mixture. Place each cube on prepared baking sheet, being careful cubes do not touch. Spray cubes generously with non-stick spray.
3. Bake until lightly browned, 25 minutes.
Nutrition information per serving: Original recipe-365 calories, 150 milligrams cholesterol, 24 grams fat, 407 milligrams sodium. Revised recipe-197 calories, 79 milligrams cholesterol, 5 grams fat, 424 milligrams sodium.
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Send your recipe for revision to: Cook It Light, Chicago Tribune, 435 N. Michigan Ave., Chicago, Ill. 60611.
