Freezerfrenchtoastedmuffins Recipes
FRENCH TOAST MUFFINS RECIPE
Celebrate your weekend with our French Toast Muffins Recipe. Our comforting French Toast Muffins Recipe turns a brunch favorite into delicious muffins-and makes that favorite deliciously portable, too!
Provided by My Food and Family
Categories Dairy
Time 48m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Combine flour, dry pudding mix, baking powder, salt and 1 tsp. cinnamon in large bowl.
- Beat 1 egg, 1/4 cup milk, 2 Tbsp. sugar and remaining cinnamon in medium bowl with whisk until blended. Add bread; stir until evenly moistened.
- Whisk remaining egg in separate medium bowl. Add butter, remaining milk and sugar; mix well. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.)
- Spoon batter into 12 muffin pan cups sprayed with cooking spray. Top with bread mixture; press lightly into batter with back of spoon.
- Bake 28 min. or until toothpick inserted in centers comes out clean. Brush with syrup. Cool in pan 5 min. Remove to wire rack; cool slightly.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.7457 g, Sugar 0 g, Protein 4 g
FRENCH TOAST MUFFINS
These muffins are delicious. I love it for breakfast and for dessert. I think you will enjoy it too.
Provided by Cat O.
Categories Quick Breads
Time 30m
Yield 3 large muffins, 5 serving(s)
Number Of Ingredients 12
Steps:
- Muffins: Combine all muffin ingredients.
- Mix thoroughly.
- Fill lining 1/2 full.
- Bake at 400°F for 20 minutes.
- Topping: Combine cinnamon and topping sugar in one bowl.
- Combine vanilla and topping butter in another bowl.
- Remove muffins from pan.
- Dip in butter and vanilla combination, then roll in sugar and cinnamon.
Nutrition Facts : Calories 480.6, Fat 26.7, SaturatedFat 16.5, Cholesterol 105.6, Sodium 504.6, Carbohydrate 56, Fiber 1.1, Sugar 30.2, Protein 5.6
FREEZER FRENCH - TOASTED MUFFINS
I received this recipe from a cousin, and thought they were very good. Handy to have on hand when you have company. These muffins can be made ahead of time, and stored in freezer until ready to use.
Provided by Carolyns Cupboard
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, mix eggs, milk, sugar and vanilla until blended.
- Split muffins in half, and place on a 17x11x1 inch rimmed, greased baking sheet.
- Slowly pour egg mixture over muffins, turning to coat both sides. Let stand 5 minutes or until all liquid is absorbed.
- Place muffins in freezer (on baking sheet) uncovered until frozen. Place frozen muffins in zip lock bag, and return to freezer until ready to use.
- To serve muffins; preheat oven to 425 degrees.
- Grease rimmed baking sheet. Brush each side of muffin with melted butter or margarine.
- Place on baking sheet - cut - side down.
- Bake 10 minutes, turn slices over. Bake 5 minutes longer, or until golden brown and toasted.
- Serve with maple syrup, jam or honey if desired.
Nutrition Facts : Calories 113.9, Fat 4.2, SaturatedFat 2.2, Cholesterol 53.7, Sodium 145.3, Carbohydrate 14.5, Fiber 1, Sugar 2.1, Protein 4.6
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