Preparation time
15 minutes
Ready in
40 minutes
Baking Time: 25 minutes
Makes
12 muffins
Ingredients
- 8 cups (2 L) cubed (1/2-inch/1 cm) cinnamon raisin bread
- 2 Ontario Apples, peeled and coarsely chopped (about 2 cups/500 mL)
- 5 Ontario Eggs
- 1 cup (250 mL) Ontario Milk
- 1 cup (250 mL) Ontario Maple Syrup
Instructions
In large bowl, combine bread cubes and apples; set aside.
In medium bowl, whisk eggs, milk and 1/4 cup (50 mL) of the maple syrup. Pour egg mixture over bread and gently combine.
Grease 12-cup muffin pan. Spoon 1/2 cup (125 mL) of the bread mixture into each muffin cup. Bake in 350°F (180°C) oven for 20 to 25 minutes or until set and knife inserted in the centre comes out clean.
Let cool in pan on wire rack for 5 minutes. Turn muffins out and spoon remaining maple syrup over muffins.
Tip: Place cooled breakfast muffins in freezer bag and freeze up to 3 months. To reheat, just pop in the microwave on High for 30 seconds.
Nutritional Information
1 Muffin
- Protein: 5 grams
- Fat: 3 grams
- Carbohydrate: 35 grams
- Calories: 180
- Fibre: 3 grams
- Sodium: 95 mg