French Toast Muffins

Decisions.... decisions. It seems we are bombarded with choices. It's no wonder I sometimes act like a crazy old woman and throw up my hands in frustration. This is especially true of making the effort to eat healthy. Just like Paula Deen, my blog is full of decadent desserts. But it's important for you to know that Pap and I don't eat all this food. Instead, we share with all our neighbors or take a tray full of goodies to our clubhouse. This decision to share helps control our weight and also makes us very popular. My advice to you, "eat responsibly."

Ingredients:
1/4 cup milk
3 eggs, divided
8 slices Cinnamon Swirl Bread, crusts removed and cut into 1/2" cubes
2 cups all-purpose flour
3/4 cup light brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon maple extract
1 stick plus 4 tablespoons unsalted butter, melted and divided
1/4 cup sugar
1 teaspoon cinnamon

Directions:
Heat oven to 400 degrees. Grease a standard 12 cup muffin tin with nonstick baking spray or line with paper cups.

In a medium bowl, whisk milk and 1 egg until blended. Add bread, then stir to coat, for the French toast topping.

In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined.

In another bowl, whisk remaining eggs for 30 seconds. Add sour cream, maple extract and 1/2 cup of the melted butter, then whisk well. Pour the wet ingredients over the dry, then blend just until the dry ingredients are moistened, but do not over mix. Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter, pressing down slightly. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright and cool 5 minutes. Mix sugar and cinnamon in a small bowl. Brush remaining melted butter over muffins and sprinkle with cinnamon sugar. Serve warm.

Adapted from Better Recipes.

Pin It