29Jul2014French Toast Muffins 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. š 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 egg 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 egg 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: Skinny Cinnamon Roll Baked Oatmeal Frosty Orange Juice Back to School Whole Wheat Banana Muffins Don’t miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, Instagram, or Google+ – I’d love to connect with you!{linking up!} TweetPin106Share+1Share106 Shares
Taylor @ Food Faith Fitness saysJuly 29, 2014 at 11:45 amYou mean I can have french toast in an easy, portable form?! I am SOOO IN! Pinned!Reply
Aimee Shugarman saysJuly 29, 2014 at 12:50 pmFrench toast is my kid's favorite breakfast. Muffins are mine. The best of both worlds šReply
Willow Bird Baking saysJuly 29, 2014 at 1:09 pmSuper easy French toast — I love it!! And individual portions šReply
Bobbie Jones saysAugust 1, 2014 at 12:14 pmWhat an awesome combo!! And it takes away the desire to cover it with tons and tons of syrup šPinning it!Thanks for sharing!Reply
Kim {Pinspired Home} saysAugust 1, 2014 at 4:51 pmWhat a great idea! These look delish. I love the idea of individual portions.Found you at Creativity Unleashed. šReply