Breakfast Bread Pudding Muffins

1 1/2 Fat-free Skim or 1% Low-fat Milk
4 Large Egg Whites
1/4 C Sugar
1 T Ground Cinnamon
1 T Vanilla
2 T Margarine, melted
2/3 C Raisins
12 Slices Whole-Wheat Bread, cut into 1/2 inch cubes

Preheat oven to 350 degrees. In a large bowl, combine all ingredients except the raisins and cubed bread and mix well. Add the raisins and bread, mix well and allow to soak for 5 minutes.
Spray a standard-size muffin tin or 12 custard cups with nonstick spray. Mound the mixture into each of the 12 cups. Bake until firm and well browned, about 35 minutes. Cool on a wire rack at least 10 minutes before removing the muffins from the cups.
Makes 12 muffins.

**This recipe is from the National Dairy Council.