Cinnamon Toast Muffins
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
- ¾ 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.
Nutrition
Serving: 1 muffinCalories: 200kcalCarbohydrates: 40gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 40mgSodium: 222mgPotassium: 122mgFiber: 1gSugar: 17gVitamin A: 89IUVitamin C: 0.02mgCalcium: 92mgIron: 2mg
Tried this recipe?Let us know how it was!
