Great taste and texture in a lower fat version

Scale

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

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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.