LSU Pennington Biomedical Research Center's Recipe of the Week

Recipe makes 12 muffins, 1 muffin is 120 kcals, 5g fat, 3g saturated fat, 11g carbohydrate, 2g fiber, 7g protein. These savory bread pudding muffins are not only delicious, but provide a variety of important micronutrients like Vitamin A, Vitamin K, folate, and calcium. They also contain dietary fiber which helps with digestion, and, along with protein and fat, promotes fullness, making them a great addition to a meal or snack any time of day!

2 Handfuls (or about 2 cups) raw spinach

2 Cups reduced fat milk

2 Tbsps. salted butter, melted and cooled

2 Large eggs

1 tsp seasoning salt*

½ tsp garlic powder

1 Cup grated carrot

4 oz diced ham

8 Slices whole wheat bread, cubed into ½” pieces

¼ Cup shredded cheddar cheese

Preheat oven to 375°F. Place the spinach into a microwave-safe bowl. Cover the bowl and microwave on high for two minutes. Once the spinach cools, use a paper towel or kitchen towel to squeeze out as much water as possible. Add the milk, eggs, butter, and seasonings to a large bowl and whisk to combine. Add the spinach, shredded carrots, and diced ham to the bowl with the milk and eggs and stir together until all ingredients are well distributed. Spray a muffin tin with non-stick cooking spray. Fill each muffin cup to the top with bread cubes, and then portion out the milk mixture into each cup until the entire mixture is equally distributed among all twelve cups. The milk mixture should fill the cups about half way. Press the mixture down into each of the cups so that the top of the mixture is level with the tops of the muffin cups, and sprinkle about one teaspoon of cheese on top of each cup.

Bake the muffins for 15-20 minutes. When finished, the muffins should be puffed up with brown tops, and may be slightly jiggly. Let cool for at least thirty minutes before eating.

*we used Tony Chachere’s