French Toast Breakfast Muffins

Looking for a perfect way to start your morning or complement your next get-together? Give these French toast muffins a try. Cinnamon bread tossed with sweet and crisp apples and baked with eggs, milk and maple syrup make for an easy and delicious breakfast.

Preparation Time: 15 minutes

Baking Time: 25 minutes

Serves 6 (Makes 12 muffins)

8 cups (2 L) cubed (1/2-inch/1 cm) cinnamon raisin bread

2 Ontario Apples, peeled and coarsely chopped (about 2 cups/ 500 mL)

5 Ontario Eggs

1 cup (250 mL) Ontario Milk

1 cup (250 mL) Ontario Maple Syrup

In large bowl, combine bread cubes and apples; set aside.

In medium bowl, whisk eggs, milk and 1/4 cup (50 mL) of the maple syrup. Pour egg mixture over bread and gently combine.

Grease 12-cup muffin pan. Spoon 1/2 cup (125 mL) of the bread mixture into each muffin cup. Bake in 350°F (180°C) oven for 20 to 25 minutes or until set and knife inserted in the centre comes out clean.

Let cool in pan on wire rack for 5 minutes. Turn muffins out and spoon remaining maple syrup over muffins.

Tip: Place cooled breakfast muffins in freezer bag and freeze up to 3 months. To reheat, just pop in the microwave on High for 30 seconds.

Nutritional Information:

1 Muffin

PROTEIN: 5 grams

FAT: 3 grams

CARBOHYDRATE: 35 grams

CALORIES: 180

FIBRE: 3 grams

SODIUM: 95 mg

– Printed with permission from Foodland Ontario