French toast muffins
It goes without saying that when one loses someone they love nothing will ever be the same. Life takes an unexpected detour and certainly does not turn out as planned. The grief journey is filled with painful twists and turns and ups and downs. There are road blocks and hurdles around every corner. The challenges are incredibly difficult, but also surmountable. Just keep telling yourself, “I am stronger than I think” and “I am never alone”.
Change comes slowly. Open the door and let it happen. Reinvent yourself. At some point the pain is manageable. You no longer feel exhausted and the anger is gone. Recovery doesn’t mean you forget; it means you continue to live a healthy life with good amounts of holding on and letting go. And in the end, moving forward is the best that we can hope for. Just remember, as you change, you are taking the best parts of your loved one with you.
People often ask me, “What is your favorite thing to cook or bake?” and I usually reply, “Nothing is ever the same” or “I almost never cook the same thing twice.” I am constantly re-inventing my recipes. Take these French Toast Muffins for example. My original recipe won an award from a most prestigious group of judges at betterrecipes.com. So, why would I change a winning recipe? —because change is good—-and in this case, surprisingly good!! If you compare the two recipes you will see I have eliminated lots of the fat (not all but lots), but without sacrificing flavor or texture. Enjoy one of these sweet treats and still look good in your bathing suit.
PrintLower Fat French Toast Muffins
- Total Time: 35 minutes
- Yield: 13 muffins 1x
Description
Great taste and texture in a lower fat version
Ingredients
¼ cup skim milk
3 eggs, divided
8 slices cinnamon swirl bread, crusts removed, cut into ½-inch cubes
2 cups all purpose flour
¾ cup packed light brown sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3/4-cup buttermilk
1-teaspoon maple extract
1 stick unsalted butter, melted
1 tablespoons sugar
½ teaspoon cinnamon
2 tablespoons real maple syrup
Instructions
- Heat oven 400F. Grease a standard 12-cup muffin tin with no-stick baking spray or line with paper cups.
- Use a small ramekin for the 13th muffin.
- In medium bowl, whisk milk and 1 egg until blended. Add bread; stir to coat (this is the French toast topping).
- In medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined.
- In another bowl, whisk remaining 2 eggs for 30 seconds. Add buttermilk, maple extract and melted butter; whisk well.
- Pour the wet ingredients over the dry; blend just until the dry ingredients are moistened (do not over mix).
- Divide the batter among the muffin cups.
- Spoon the French toast topping evenly over the batter; pressing down slightly. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright; cool 5 minutes.
- Mix sugar and cinnamon in a small bowl. Brush maple syrup over muffins; sprinkle with some cinnamon sugar.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: quick breads
- Method: baking
- Cuisine: American
Keywords: muffins, French toast, low fat, breakfast, brunch
Here is the original recipe that won the contest.
PrintFrench Toast Muffins
- Total Time: 35 minutes
- Yield: 13 muffins 1x
Description
Makes a delicious Baker’s Dozen
Ingredients
1/4 cup Milk
3 Eggs, divided
8 slices Cinnamon Swirl Bread, crusts removed and cut into 1/2″ cubes
2 cups All Purpose Flour
3/4 cup Packed Light Brown Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 cup Sour Cream
1 tsp Maple Extract
1 stick Plus 4 Tbsp Unsalted Butter, melted and divided
1/4 cup Sugar
1 tsp Cinnamon
Instructions
- Heat oven 400 degrees. Grease a standard 12 cup muffin tin with nonstick baking spray or line with paper cups.
- In a medium bowl, whisk milk and 1 egg until blended. Add bread, then stir to coat, for the French toast topping.
- In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined.
- In another bowl, whisk remaining eggs for 30 seconds. Add sour cream, maple extract and 1/2 cup of the melted butter, then whisk well.
- Pour the wet ingredients over the dry, then blend just until the dry ingredients are moistened, but do not over mix.
- Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter, pressing down slightly.
- Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
- Invert the muffins onto a wire rack, turn them upright and cool 5 minutes.
- Mix sugar and cinnamon in a small bowl.
- Brush remaining melted butter over muffins and sprinkle with cinnamon sugar.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: quick breads
- Method: baking
Keywords: muffins, french toast, breakfast, brunch
Delicious flavor and way less fat?? You can rest assured that I will be making these for our house soon! John happens to love that cinnamon raisin bread too!
yes-I eliminated a full cup of sour cream, 1/4 cup whole milk and 1/4 cup of butter. I use fat-free buttermilk and skim milk and maple syrup in their places
What a clever recipe!
thank you-it really is delicious