French Toast Breakfast Muffins
Published Monday, March 13, 2017 12:17PM EDT
Last Updated Monday, March 13, 2017 1:51PM EDT
Looking for a perfect way to start your morning or complement your next get-together? Give these French toast muffins a try. Cinnamon bread tossed with sweet and crisp apples and baked with eggs, milk and maple syrup make for an easy and delicious breakfast.
Preparation Time: 15 minutes
Baking Time: 25 minutes
Serves 6 (Makes 12 muffins)
- 8 cups (2 L) cubed (1/2-inch/1 cm) cinnamon raisin bread
- 2 Ontario Apples, peeled and coarsely chopped (about 2 cups/
- 500 mL)
- 5 Ontario Eggs
- 1 cup (250 mL) Ontario Milk
- 1 cup (250 mL) Ontario Maple Syrup
In large bowl, combine bread cubes and apples; set aside.
In medium bowl, whisk eggs, milk and 1/4 cup (50 mL) of the maple syrup. Pour egg mixture over bread and gently combine.
Grease 12-cup muffin pan. Spoon 1/2 cup (125 mL) of the bread mixture into each muffin cup. Bake in 350°F (180°C) oven for 20 to 25 minutes or until set and knife inserted in the centre comes out clean.
Let cool in pan on wire rack for 5 minutes. Turn muffins out and spoon remaining maple syrup over muffins.
Tip: Place cooled breakfast muffins in freezer bag and freeze up to 3 months. To reheat, just pop in the microwave on High for 30 seconds.
PROTEIN: 5 grams
FAT: 3 grams
CARBOHYDRATE: 35 grams
FIBRE: 3 grams
SODIUM: 95 mg