French Toast Muffins


Eli, as usual, gave it two thumbs up, Levi ate every bite, and Isaac – my savory, loving, Doritos eating chow hound ate every last morsel and asked for seconds.  The reviews are in – 3 thumbs up!

French Toast Muffins
Adapted from Sprinkle Bites (a seriously wonderful blog)
Yield: 12 muffins

2 cups all purpose flour
1/4 cup sugar
1/2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
pinch of salt
2 eggs
1 cup buttermilk
1/2 cup melted butter
maple syrup
powdered sugar, for dusting


Preheat oven to 400°F. Line cupcake pan with 12 liners. Whisk flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl and set aside.

In another bowl, whisk together the buttermilk, eggs, and melted butter. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just incorporated, don’t over mix.

Fill cupcake liners half full. Bake 10-15 minutes. Muffins are done when toothpick comes out clean. Poke holes in the muffin tops and gently spoon over 1-2 tablespoons of good maple syrup. Dust with powdered sugar.

- Recipe courtesy of Susan Salzman