Maple French Toast Muffins Recipes

Steps:

• Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
• In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
• Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
• Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

Steps:

• Heat oven to 375°F
• Combine all French toast topping ingredients in medium bowl; set aside,.
• Combine 1 cup milk, melted butter, 1 egg and maple flavoring in another medium bowl. Combine all remaining muffin ingredients in large bowl. Stir milk mixture into flour mixture just until mixed.
• Spoon batter into greased 12-cup muffin pan. Spoon French toast topping evenly over batter; press down slightly. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Immediately brush muffins with maple-flavored syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm.
• tip:.
• Serve these muffins warm with maple-flavored butter. Combine 1/2 cup butter, softened, with 2 tablespoons firmly packed brown sugar and Va teaspoon maple flavoring in small bowl. Beat at medium speed until creamy. Store covered in refrigerator up to 3 weeks.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet.
• Bake in the preheated oven until browned and crisp, 10 to 15 minutes. Drain bacon slices on paper towels.
• Beat 3 eggs, brown sugar, cinnamon, and nutmeg together in a large, shallow bowl. Dip each slice of bread into egg mixture to saturate completely.
• Heat oil in a large skillet over medium-high heat. Working in batches, cook bread slices in hot oil, turning once, until browned on each side, about 5 minutes. Transfer toast to a plate.
• Beat remaining eggs in a bowl. Cook and stir eggs in the same skillet over medium heat until eggs are scrambled and set, 3 to 4 minutes.
• Place 1 slice of toast on a plate and top with 1/2 of the bacon, 1/2 of the scrambled eggs, and 1 slice of toast. Repeat with remaining toast, bacon, and eggs. Top each sandwich with maple syrup.

Steps:

• Arrange half of the bread cubes in a greased shallow 2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup.

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.