Monday, October 11, 2010

Sunday Morning: French Toast Muffins

Last Sunday, Risa over at Baked Perfection posted these muffins.  I saw them and instantly needed to try them.  This Sunday, I had some left over french bread.  Greg requested french toast for breakfast, and, well, it was just perfect timing.  These muffins are really excellent.  The cake is buttery and moist.  The topping is a true fench toast.  It is really the best of both worlds for those of us who like to eat cake for breakfast.

Since I didn't have any cinnamon bread I added some salt, vanilla, cinnamon, and sugar to the topping mixture.

I know, I rarely post a recipe, but here it is.  YUM!

French Toast Muffins from Baked Perfection

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.

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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