Nearly Guilt Free French Toast Muffins Recipes

Steps:

• Pre-heat oven to 375 degrees.
• Start cooking the bacon strips in a frying pan or griddle until crispy. Continue to step 3.
• Combine dry ingredients and spices in a bowl.
• Separate the whites & yolks of 2 eggs. Keep the whites in a small bowl. Keep the yolks for next step.
• In a third medium-sized bowl, whisk together: almond milk, apple sauce, honey and 1 full egg, 2 egg yolks.
• Stir wet ingredients into dry ingredients.
• Use a mixer to beat egg whites until peaks form. Then fold them into the batter.
• Chop the bacon into bite-size bits. About a quarter-inch to half-inch squares or so.
• Set aside the equivalent of one bacon strip, stir the rest into the batter.
• Pour ¼ cup of batter onto a greased griddle.
• Sprinkle some of the left-over bacon bits evenly over top of each muffin in the tin.
• Cook 12 to 17 minutes until golden brown. NOTE: test each muffin with a toothpick to make sure they are done. The toothpick should come out clean - no batter should stick to the toothpick.
• GLAZE: In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup. This will take about 15 minutes over a low flame.
• Remove from heat and wait for the muffins to finish baking.
• When muffins are out of the oven and cool enough to handle, poke a few holes in the muffin top with a toothpick.
• Dip each muffin top in the maple glaze.
• After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.

Steps:

• Mix all ingredients together-whisk thoroughly in a small dish.
• Dip both sides of the bread and set in a small overnight dish.
• Add remaining of the egg wash to the french toasts.
• Cover and refrigerate overnight.
• Uncover and cook on stovetop with non-stick spray.
• Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!

Steps:

• Muffins: Combine all muffin ingredients.
• Mix thoroughly.
• Fill lining 1/2 full.
• Bake at 400°F for 20 minutes.
• Topping: Combine cinnamon and topping sugar in one bowl.
• Combine vanilla and topping butter in another bowl.
• Remove muffins from pan.
• Dip in butter and vanilla combination, then roll in sugar and cinnamon.

Steps:

• Preheat oven to 350 degrees. Coat 12-cup muffin tin with baking spray.
• Mix all the dry ingredients, flour to baking soda, in a large bowl. Add chocolate chips, and stir to coat with flour.
• In another bowl, mix egg, milk, yogurt, butter, and vanilla.
• Make a well in the dry ingredients and add wet ingredients, blending lightly, until just moistened. Spoon batter into prepared muffin tins, filling batter to rim of muffin cup.
• Bake 18-20 minutes or until tester comes out clean.

Steps:

• Heat oven to 375°F
• Combine all French toast topping ingredients in medium bowl; 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.
• 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.
• tip:.
• Serve these muffins warm with maple-flavored butter. Combine 1/2 cup butter, softened, with 2 tablespoons firmly packed brown sugar and Va teaspoon maple flavoring in small bowl. Beat at medium speed until creamy. Store covered in refrigerator up to 3 weeks.

Steps:

• Preheat the oven to 350°F Lightly grease or line 12 muffins tins.
• In a medium bowl, combine the flour, sugar, baking powder, salt, and cinnamon. In a large bowl, mix the milk, oil, yogurt, and extracts. Add the wet ingredients to the dry ingredients and mix.
• Spoon the batter into the muffin tins until each cup is nearly full. Bake for 18 to 20 minutes until the muffins are lightly golden.
• Let muffins cool in the tin for ten minutes, then transfer them to a baking rack to finish cooling. Sift powdered sugar and cinnamon on top of each muffin and serve warm.