Sunday, October 3, 2010

French Toast Muffins

Talk about a breakfast muffin.

I recently came across a blog and it was love at first site, Framed Cooks. I swear, everything featured on this blog is amazing and the pictures are fantastic. I immediately added it to my google reader feed and stared just about every other post to go on my "Must Bake/Cook" list. Immediately these french toast muffins jumped out at me. I love french toast and it just seemed the perfect beginning of Fall recipe. These were definitely best warm out of the oven, but were still quite tasty the next day. I think they would be for brunch, or for Thanksgiving morning when family is in town and you just don't have time to whip up french toast to order :)

French Toast Muffins
recipe from Framed, originally from

French Toast Topping

3 tablespoons milk
1 egg, slightly beaten
6 slices cinnamon bread, crusts trimmed, cut into 1/2 inch cubes


1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
1 teaspoon vanilla extract
2 cups flour
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt


1/4 cup maple syrup
2 tablespoons sugar
1/4 teaspoon cinnamon

Preheat oven to 375 degrees Fahrenheit.

Combine all the french toast topping ingredients in a medium bow and set aside. Combine 1 cup milk, melted butter, 1 egg, and vanilla extract in another medium bowl. Combine all remaining muffins ingredients in a large bowl. Stir milk mixture into flour mixture just until mixed.

Spoon batter into a greased or lined 12 cup muffin pan. Soon French toast topping evenly over batter; press down slightly. Baked 20-25 minuted or until a toothpick inserted into the center comes out clean. Immediately brush muffins with maple syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm.

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