Sweet, cinnamon & brown sugar muffins topped with pieces of french toast. Such a great breakfast with a hot cup of coffee!
I think french toast was one of the first things I ever learned how to cook. That and instant mashed potatoes. You know, the white powder that comes in a box? I remember many a summer, my sister and I in the kitchen watching some crazy MTV show on the tiny little kitchen cart tv, with mashed potatoes cooking on the stove. Ahh... memories. :)
I can honestly say now, those mashed potato flakes are GROSS. But french toast? Yum! Just regular french toast is good enough for me, and when I get sick of feeding the boys cereal - I am more than ready to whip up a batch for us.
The only thing that's annoying about french toast is, unless you want to drag your huge honking griddle out, you're cooking batch after batch. It takes a while. Ok, don't judge me that I don't feel like getting out my griddle! Everyone stores that thing in the underneath-the-oven drawer with like a billion heavy glass baking dishes on top. Who wants to do all that workout without even finishing your coffee? Not me!!
These muffins are THE PERFECT solution! Plus, they are absolutely wonderful for busy back to school mornings when the kids need something quick before they run out the door. My two gobbled the whole batch up in 3 days - they loved them THAT much!
French Toast Muffins
makes 12 muffins
For French Toast Topping:
3 slices bread, cut into 1/2 inch cubes
1/4 cup milk
2 tablespoons brown sugar
1/4 teaspoon cinnamon
For Muffin Batter:
1 1/2 cup flour
3/4 oz package instant vanilla pudding mix
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup milk
3/4 cup brown sugar
1/2 cup butter, melted
Prepare the french toast topping by whisking the egg, milk, brown sugar, and cinnamon in a medium bowl. Stir in bread cubes and set aside. For the muffin batter, mix together flour, dry vanilla pudding mix, baking powder, salt, and cinnamon in a large bowl. Whisk egg and add to dry ingredients along with the milk, brown sugar, and butter. Stir with a wooden spoon until well moistened, batter will be lumpy. Divide batter evenly among 12 muffin cups lined with cupcake liners. Top each evenly with french toast topping. Bake at 350 degrees for 25 - 28 minutes. Cool slightly before serving.
No syrup needed on these babies, yum!!
Here are some more of my favorite breakfast recipes:
It's Sunday night and it's STORMING out there! I'm not surprised with how humid it's been all day. The boys have been playing out back and kept running in to cool off and get a drink - they were sweating like crazy.
Oh MAN do I need a beach day! We live 2 1/2 - 3 hours from the New Jersey shore and I am really tempted to just take a day trip...
Anyway, this week I almost can't believe I'm saying this, but we're celebrating Wesley's 3rd birthday!
I'm planning on making some cupcakes to have on Thursday (his actual birthday) and then we'll have a mini party for him over at my mom's house. Just the boys and my nephew Elliott, they all have so much fun together. Looking forward to a fun week!
Classic whoopie pies get a smores twist with chocolate fudge cake mix, marshallow buttercream frosting, graham cracker crumbs, and marshmallow bits!
Whoopie pies are a renown thing here in Lancaster and Lebanon County, PA. They pretty much have them in every grocery store bakery, convenience store, even gas stations have them wrapped up and ready to go! Usually by the coffee, haha!
I used one of my favorite shortcuts for these - chocolate cake mix! I pretty much always have a chocolate and yellow cake mix in my pantry and I'm pretty sure most of you do, too. A few minutes from bowl to oven - my kind of recipe!
These babies are MESSY! But that's what makes them good. These are best served out of the fridge so that the frosting doesn't have a chance to smush out as you take a bite. These earned two big thumbs up from the boys and the neighborhood kids they were sharing them with. I'd say, success!!
Smores Whoopie Pies
6 large pies
15.25 oz box chocolate cake mix
1/3 cup water
3 tablespoons oil
Marshmallow Buttercream Frosting:
7 oz marshmallow cream
1 cup butter, softened
1 1/4 cup powdered sugar
1/2 cup graham cracker crumbs
1 cup marshmallow bits
In a large bowl, beat together the cake mix, water, oil, and eggs, with a hand mixer. Batter will be thick. Using an ice cream scoop, fill the scoop about halfway and drop onto a greased and lined cookie sheet. Use the back of the ice cream scoop to spread out the batter in a circular motion, slightly. You should have enough batter for 12 whoopie pie halves. Bake at 350 for 8-10 minutes. Cool completely. For the frosting, beat marshmallow cream, butter, and powdered sugar together until creamy and well combined. Pipe or spread a generous amount of frosting on a whoopie pie half. Sprinkle with about 1 tablespoon graham cracker crumbs, top with another whoopie pie half. Roll frosting sides in marshmallow bits and tap to press them into the frosting. Repeat process for remaining whoopie pies. Place them in a covered plastic container and refrigerate at least an hour before serving.
Talk about a sugar rush! But well worth it, I'd say. :)
Here are the other Smores treats I shared with you this week: