Monday, 12 November 2012

French Toast Muffins

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

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

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

Preheat the oven to 375°F. Combine 3 tablespoons milk, 1 egg and 6 slices cinammon-swirl bread in medium bowl and set aside.
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.
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.
Brush the muffins with maple syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool  for 5 minutes and remove from pan. Serve warm.

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