The combination of French toast and Frankie magazine makes me feel very happy indeed! French toast is somewhat my speciality breakfast and I love that you can never ruin French toast, the dish carries much less pressure than 'whipping up' (for anyone who has tried this, it just isn't that simple) batch of pancakes.
What is so special about French toast is that you can create a very delicious treat for breakfast with nothing more than egg and bread, and it manages to feel so indulgent. The experience can make a regular old Tuesday morning feel like a relaxed Sunday brunch.
Trust the folk at Frankie to notify me of the important revelation of French toast muffins. I am intrigued to translate this breakfast flavour into muffin form and whilst I have heard of French toast cupcakes before, I've never attempted them.
Frankie has borrowed this recipe from Sprinkles Bakes blog, and I am borrowing it from them, with a few amendments of my own to skinnify the recipe.
French Toast Muffins
* 2 cups all purpose flour
* 1/4 cup sugar
* 1/2 tsp. baking soda
* 2 tsp. baking powder
* 2 tsp. powdered cinnamon
* 1/2 tsp. freshly grated nutmeg
* 2 eggs
* 1 1/2 cups reduced fat buttermilk or low-fat soy
* 60 grams of butter, melted
Sugar-free maple syrup
Icing sugar for dusting
Preheat oven to 180 degrees. Line cupcake pan with papers, set aside.
Whisk together flour, sugar, baking soda, baking powder, cinnamon and nutmeg in a large bowl and set aside. In another bowl, whisk together the buttermilk/soy, egg and melted butter.
Make a well in the center of the dry ingredients and pour in the milk mixture.Stir until just incorporated. Do not over-mix!
Fill cupcake liners 1/2 full. Bake for 10-15 minutes,(check at 10 minutes. Muffins are done when a toothpick comes out clean.
Poke holes in the muffin tops and gently spoon over one or two tablespoons of sugar-free maple syrup onto each cake. Dust with icing sugar.
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