Nearly Guilt Free French Toast Muffins Recipes

FRENCH TOAST MUFFINS

Steps:

• Muffins: Combine all muffin ingredients.
• Mix thoroughly.
• Fill lining 1/2 full.
• Bake at 400°F for 20 minutes.
• Topping: Combine cinnamon and topping sugar in one bowl.
• Combine vanilla and topping butter in another bowl.
• Remove muffins from pan.
• Dip in butter and vanilla combination, then roll in sugar and cinnamon.

FRENCH TOAST MUFFINS

Steps:

• Preheat the oven to 350°F Lightly grease or line 12 muffins tins.
• In a medium bowl, combine the flour, sugar, baking powder, salt, and cinnamon. In a large bowl, mix the milk, oil, yogurt, and extracts. Add the wet ingredients to the dry ingredients and mix.
• Spoon the batter into the muffin tins until each cup is nearly full. Bake for 18 to 20 minutes until the muffins are lightly golden.
• Let muffins cool in the tin for ten minutes, then transfer them to a baking rack to finish cooling. Sift powdered sugar and cinnamon on top of each muffin and serve warm.

NEARLY GUILT-FREE FRENCH TOAST MUFFINS

Steps:

• Pre-heat oven to 375 degrees.
• Start cooking the bacon strips in a frying pan or griddle until crispy. Continue to step 3.
• Combine dry ingredients and spices in a bowl.
• Separate the whites & yolks of 2 eggs. Keep the whites in a small bowl. Keep the yolks for next step.
• In a third medium-sized bowl, whisk together: almond milk, apple sauce, honey and 1 full egg, 2 egg yolks.
• Stir wet ingredients into dry ingredients.
• Use a mixer to beat egg whites until peaks form. Then fold them into the batter.
• Chop the bacon into bite-size bits. About a quarter-inch to half-inch squares or so.
• Set aside the equivalent of one bacon strip, stir the rest into the batter.
• Pour ¼ cup of batter onto a greased griddle.
• Sprinkle some of the left-over bacon bits evenly over top of each muffin in the tin.
• Cook 12 to 17 minutes until golden brown. NOTE: test each muffin with a toothpick to make sure they are done. The toothpick should come out clean - no batter should stick to the toothpick.
• GLAZE: In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup. This will take about 15 minutes over a low flame.
• Remove from heat and wait for the muffins to finish baking.
• When muffins are out of the oven and cool enough to handle, poke a few holes in the muffin top with a toothpick.
• Dip each muffin top in the maple glaze.
• After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.