French Toast Muffins

New recipe time! I picked up a yummy loaf of cinnamon bread at the farmer’s market yesterday. I got up this morning and took a knife to it. I used part of it for the recipe that follows, and the rest was used to make perfect French toast. My kitchen was full of yum today. The recipe is pretty easy to follow. Mess rating: 4 bowls, spoons, a muffin pan and a few measuring utensils. The boys say: the topping is perfect but the muffin itself is not quite sweet enough. Final Verdict: Will make again (probably the next time I make French toast since it worked out so well today) and I will tweak the muffin a bit. I’m considering substituting vanilla extract for the maple and adding some sugar to the muffin mix. Also, as you can see from my pic, I didn't trim the crusts from the bread. Not on purpose, I just didn't realize I was supposed to until now.


French Toast Muffins

French Toast Topping

    * 3 tablespoons milk
    * 1 egg,slightly beaten
    * 6 slices cinnamon bread, crusts trimmed, cut into 1/2-inch cubes

Muffins

    * 1 cup milk
    * 1/2 cup butter, melted
    * 1 egg, slightly beaten
    * 1 teaspoon maple extract
    * 2 cups flour
    * 3/4 cup firmly packed brown sugar
    * 2 teaspoons baking powder
    * 1/2 teaspoon salt

Topping

    * 1/4 cup maple syrup
    * 2 tablespoons sugar
    * 1/4 teaspoon cinnamon

   1. Heat oven to 375°F
   2. Combine all French toast topping ingredients in medium bowl; set aside,.
   3. Combine 1 cup milk, melted butter, 1 egg and maple flavoring in another medium bowl. Combine all remaining muffin ingredients in large bowl. Stir milk mixture into flour mixture just until mixed.
   4. Spoon batter into greased 12-cup muffin pan. Spoon French toast topping evenly over batter; press down slightly. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
   5. Immediately brush muffins with maple-flavored syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm.