Berry Merry Breakfast Cups


  • 6 Slices Sun-Maid Raisin Bread
  • 1/4 cup (60 mL) butter or margarine, softened
  • 1 tbsp (30 mL) sugar
  • 2 tsp (10 mL) cinnamon
  • 1 cup (250 mL) berries
  • 1/2 cup (125 mL) vanilla or lemon yogurt
  • Directions

    SPREAD butter over both sides of each slice of the Sun-Maid Raisin bread. Stir together sugar and cinnamon; sprinkle evenly over top of bread slices. Fit slices into 6 muffin cups.
    DIVIDE berries and yogurt into each bread shell.
    BAKE in a 375° F (180C) oven until golden, about 10 to 12 minutes. Let cool.


    SUBSTITUTE the yogurt with your favourite pudding, whipped cream or ice cream.

    Makes 6 cups

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