Gluten Free French Toast Muffins- Sweet Saturday

 

Happy Sweet Saturday everyone! This isn't just a sweet little treat but also something delicious for those sunny Saturday mornings. This breakfast cupcake tastes almost like a cinnamon bun married the flavors of french toast... Perfect combo! These are super easy to make and can be enjoyed at any time of the day. 

They are also fantastic warmed over later the next day. However, if you do decided to have some for later, seal them in a Ziploc and wait on the maple syrup. Warm the maple syrup and drizzle over only when you are ready to eat. Bon Appetite!

 

Ingredients

 

French Toast Topping:

3 tablespoons milk (Almond or Lactaid works also)

1 egg

1/2 teaspoon vanilla

3 1/2 cups cubed cinnamon swirl bread (because I couldn't find one that is gluten free, I just chopped up normal gluten free bread and sprinkled with cinnamon when mixing), 6-8 slices

 

Muffin:

1 cup milk

1 egg

1 teaspoon vanilla

3/4 cup dark brown sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

3/4 teaspoon kosher salt

1/2 cup butter, melted

2 cups all purpose flour (gluten free flour works well with this recipe)

 

Topping:

1/3 cup maple syrup

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

 

 

Directions

Preheat oven to 375 degrees F

Line Muffin tins with liners or spray with nonstick spray

 

French Toast Topping:

In a medium bowl combine the milk, egg and vanilla. Add the bread cubes and coat in the milk mixture. (If you used normal gluten free bread and not cinnamon swirl bread, go ahead and put a dash of cinnamon in the mixture also.)

 

Muffins:

In a large bowl combine milk, egg, vanilla and brown sugar until combined. Stir in the baking powder, cinnamon and salt until well combined. Slowly pour in the butter and stir well. (I used an electric mixer because it makes it so much easier.)

Add in the flour and stir well.

Fill each muffin tin about 2/3 full with the batter. Top each with a good handful of the french toast topping chunks.

Bake the muffins for 20-25 minutes.

When the muffins are warm, drizzle warm maple syrup over each muffin.

Combine the sugar and cinnamon in a small bowl and use your fingers to sprinkle it evenly over each muffin.

 

 

Not too bad right? They are super easy and very tasty.. give them a shot! Comment below or email me with any thoughts or questions!

 

jgraceblog@gmail.com

 

 

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