Nearly Guilt Free French Toast Muffins Food
FRENCH TOAST MUFFINS
Make and share this French Toast Muffins recipe from Food.com.
Provided by BB2011
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Lightly grease or line 12 muffins tins.
- In a medium bowl, combine the flour, sugar, baking powder, salt, and cinnamon. In a large bowl, mix the milk, oil, yogurt, and extracts. Add the wet ingredients to the dry ingredients and mix.
- Spoon the batter into the muffin tins until each cup is nearly full. Bake for 18 to 20 minutes until the muffins are lightly golden.
- Let muffins cool in the tin for ten minutes, then transfer them to a baking rack to finish cooling. Sift powdered sugar and cinnamon on top of each muffin and serve warm.
Nutrition Facts : Calories 215.3, Fat 7.7, SaturatedFat 1.7, Cholesterol 5.4, Sodium 104.3, Carbohydrate 33, Fiber 0.7, Sugar 13.7, Protein 3.8
NEARLY GUILT-FREE FRENCH TOAST MUFFINS
Lactose-free and delicious.... from scratch! These breakfast muffins are easy to make and will be the talk of the house when you make them. I say nearly guilt-free because of the maple syrup glaze. Without the glaze, the muffins are guilt-free. Vegetarians can skip the bacon and still enjoy some of the best muffins you'll ever have!
Provided by Silkster Hearts Food
Categories Breakfast
Time 45m
Yield 12-16 muffins, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 375 degrees.
- Start cooking the bacon strips in a frying pan or griddle until crispy. Continue to step 3.
- Combine dry ingredients and spices in a bowl.
- Separate the whites & yolks of 2 eggs. Keep the whites in a small bowl. Keep the yolks for next step.
- In a third medium-sized bowl, whisk together: almond milk, apple sauce, honey and 1 full egg, 2 egg yolks.
- Stir wet ingredients into dry ingredients.
- Use a mixer to beat egg whites until peaks form. Then fold them into the batter.
- Chop the bacon into bite-size bits. About a quarter-inch to half-inch squares or so.
- Set aside the equivalent of one bacon strip, stir the rest into the batter.
- Pour ¼ cup of batter onto a greased griddle.
- Sprinkle some of the left-over bacon bits evenly over top of each muffin in the tin.
- Cook 12 to 17 minutes until golden brown. NOTE: test each muffin with a toothpick to make sure they are done. The toothpick should come out clean - no batter should stick to the toothpick.
- GLAZE: In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup. This will take about 15 minutes over a low flame.
- Remove from heat and wait for the muffins to finish baking.
- When muffins are out of the oven and cool enough to handle, poke a few holes in the muffin top with a toothpick.
- Dip each muffin top in the maple glaze.
- After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.
Nutrition Facts : Calories 406.9, Fat 9.4, SaturatedFat 3, Cholesterol 147.7, Sodium 867.7, Carbohydrate 71.9, Fiber 1.3, Sugar 40.4, Protein 9.4
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