Hi, All! It’s Brit of the Honeyville Team, again. This time I have a breakfast (or any time for that matter) recipe. It’s so funny how breakfast dishes can easily be eaten around the clock. And that’s one reason why breakfast recipes are my favorite. The other is because they tend to be a little easier and less time consuming than lunch and dinner. Today, we’re getting into a breakfast staple: french toast. But instead of the more traditional slices of battered bread, they’re muffins! Find out how after the jump.
One thing I’ve always wanted to do is make muffins from scratch. I’ve always used store-bought mixes because they’re just so convenient, especially when you’re pressed for time. But sometimes what happens is the love that goes into making baked goods can be lost. Making things from scratch gives you a real opportunity to tweak it until you get exactly what you want. In this case, I wanted the muffins to have a real cinnamon-y (I’ve decided that’s a word) taste. You can’t beat the smell of butter and cinnamon if you tried. This particular recipe was adapted from here.
Cinnamon French Toast Muffins
- 1/2 cup sugar
- 1 1/2 cups Honeyville Alta Artisan Flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 stick, melted butter
- 2 scoops Ova Easy Egg Crystals (or 1 egg)
- 1/2 cup Honeyville Instant Milk
- Preheat oven to 350 degrees.
- In a medium bowl, sift all of the dry ingredients together. Drop in the milk, egg crystals, and butter and stir until combined.
- Scoop the batter into a muffin/cupcake pan that’s been sprayed with non-stick spray.
- Bake for 20-25 minutes or until golden brown around the edges.
- Mix all of the ingredients in a small bowl. When the muffins are done, drizzle over top of each piece.