Thursday, November 10, 2011

French Toast Muffins

I made these muffins for brunch one weekend for my sisters and nieces. they were well received!
The original recipe calls for Frozen Jumbleberry fruit blend. I used fresh raspberries instead. Either would be great!

To remove these from the muffin tin, don't just flip it over. I did that and half the fruit fell off the muffins. Oops!
The ones we had left over I froze and we used for breakfast during the week. Nice treat.

French Toast Muffins  From Inspired Magazine, Fall 2011
Prep time: 5 minutes
Total time: 40 miutes (from frozen); 35 minutes from fresh
Mkes: 12 Muffins
Preheat oven: 375F (190C)
Greased muffin tin

3 eggs
1 1/2 cups 1% milk (I used 2%)
1/3 cup sugar
1 tbsp Vanilla Extract
1 tsp ground cinnamon
10 slices bread, cubed
1 cup frozen berries
2 tbsp maple syrup

In a bowl whisk together eggs, milk, sugar, vanilla and cinnamon until well combined.
Add cubed bread and toss gently until the egg mixture is absorbed.
Add berries and toss gently to combine

Divide muffin mixture evenly into a greased muffin tin and drizzle with maple syrup.
Bake in the centre of a oven for 25 minutes

Eat fresh with a little extra maple syrup drizzled on top.

To freeze:
Cool completely from oven, then wrap individually in plastic wrap and store in a resealable plastic bag or container.
To reheat frozen muffins, remove plastic wrap and place in micrwave on defrost for 1 minute. If desired, drizzle warm muffins with a little more mape syrup before serving.

Freeze and Bake later
To freeze now and bake later, place the muffin tin in the freezer until batter is solid and remove "pucks" to a freezer bag for storage (they don't need to be wrapped individually).
Bake from frozen either in a muffin tin or on a baking sheet.