French Toast Muffins
- xxoliviarussellxx
- Apr 20, 2013
- 2 min read
I think you guys may just be getting sick of me doing so many recipes now.I haven't forsaken fashion. I have a dress on my mannequin right now in the works. It has major stains on the fabric so I'm trying to work around it. Hopefully I can finish it to wear tonight when I go for sushi with my girls. We're celebrating their birthdays!
I also have an article in the works about major fashion trends! So I have stuff for you guys.
If you were following me on Facebook, you may have noticed that I got in trouble at work this week, so I didn't have much time to communicate with you guys on my blog or any of my social media.
As you know it's Saturday (as well as a certain holiday that I don't celebrate), so I needed an awesome breakfast!
About two weeks ago, I saw a recipe for French Toast Muffins and I finally had a chance to give it a try! Who doesn't love French Toast? And now I can have it muffin form?! Awesome! I can finally make French Toast!These muffins are so sweet my mother said they're too sweet for breakfast!But I don't think it's sweet in a bad way. Just sweet enough that you should only eat one. After my Banana Oatmeal Eggnog Muffins, I had a whole new understanding of breakfast muffins. So trust me, it won't end here! I'm very grateful to Ann over at Velvet Lava for this recipe!(Of course I made a few changes to make it healthier)!
FRENCH TOAST MUFFINS
Ingredients:
1/3 c. applesauce or canola oil1
/2 c. sugar1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. nutmeg
1/2 c. soy milk
Topping (optional: cut topping in half*)
1tbsp. sugar
1/4 c. canola oil
1 tbsp. cinnamon
Directions:
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients.
Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Also? Don't overmix the batter. Finally, don't overmix.
Scoop batter into muffin tins that have sprayed with cooking spray. Using a large spoon, I got 9 medium-large muffins out of this batter.
Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.For the topping, mix sugar and cinnamon in a small bowl.
Place canola oil in another small bowl. Dip the warm muffins in canola oil, or using a spoon, drizzle over muffins, then dip/roll/sprinkle the muffin in cinnamon sugar.
*May have left-over topping; the extra topping can be used for dipping, while eating the muffins. CONSUME, ENJOY, GO CRAZY!
Comments