Coding and Cupcakes
The recipe Coding and Cupcakes is ready in around 45 minutes and is definitely a super lacto ovo vegetarian option for lovers of American food. This recipe serves 8 and costs 48 cents per serving. One serving contains 123 calories, 7g of protein, and 2g of fat. This recipe is liked by 27 foodies and cooks. Head to the store and pick up whole egg, ground nutmeg, whole wheat bread, and a few other things to make it today. It works well as a very affordable side dish. It is brought to you by Amys Healthy Baking. Overall, this recipe earns a pretty good spoonacular score of 58%. Try Sorghum Cupcakes with Orange Whiskey Whipped Cream – Wild West Cupcakes, NASCAR Cupcakes – Salt and Vinegar Pork Rind Cupcakes with a Beer Glaze, and Chocolate Dulce de Leche Cupcakes: Sexy Valentine’s Day Cupcakes for similar recipes.
Servings: 8
Ingredients:
2 egg whites
16 tsp vanilla nonfat Greek yogurt
½ tsp ground cinnamon
¼ tsp ground nutmeg
4 tsp maple syrup
½ c skim milk
1 tsp vanilla extract
1 whole egg
10 slices wheat bread
Equipment:
muffin liners
oven
whisk
bowl
spatula
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 350°, and line 8 muffin cups with metallic liners.Cut the bread into 1”-square cubes, and add to a large bowl. In a small bowl, whisk together the egg whites and next 5 ingredients (through nutmeg). Drizzle the mixture over the bread cubes, and stir with a spatula until all of the bread is coated.Divide the bread between the prepared muffin cups, filling each liner completely. (They won’t rise like normal cupcakes!) Bake at 350° for 22-24 minutes, or until the top begins to toast. Cool in the pan for 5 minutes before turning out onto a wire rack. Just before serving, top each with 2 teaspoons of yogurt and ½ teaspoon of maple syrup.
Step by step:
1. Preheat the oven to 350°, and line 8 muffin cups with metallic liners.
2. Cut the bread into 1”-square cubes, and add to a large bowl. In a small bowl, whisk together the egg whites and next 5 ingredients (through nutmeg).
3. Drizzle the mixture over the bread cubes, and stir with a spatula until all of the bread is coated.Divide the bread between the prepared muffin cups, filling each liner completely. (They won’t rise like normal cupcakes!)
4. Bake at 350° for 22-24 minutes, or until the top begins to toast. Cool in the pan for 5 minutes before turning out onto a wire rack. Just before serving, top each with 2 teaspoons of yogurt and ½ teaspoon of maple syrup.
Nutrition Information:
covered percent of daily need
