French Toast Berry Muffins
Ready In: 35 mins
Yields: 12 muffins
Ingredients
TOPPING
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon cinnamon
MUFFINS
- 1 (370 ml) can Carnation Evaporated Milk (Regular, 2%, or fat-free)
- 3 eggs
- 1⁄2 cup water
- 1⁄2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 8 cups cubed whole wheat bread
- 3⁄4 cup europe's best wild woodland blueberries, frozen
Directions
- Preheat oven to 375°F Grease or line a 12-cup muffin pan with paper liners.
- Whisk evaporated milk, eggs, water, brown sugar, vanilla extract and cinnamon in a large bowl. Add bread and toss gently to combine until egg mixture is absorbed. Gently fold in berries.
- Divide mixture into prepared pan. Sprinkle with cinnamon-sugar mix.
- Bake in preheated oven for 35 minutes or until puffed and golden and toothpick inserted in center comes out clean.
- TIPS: Bake these on the weekend and have them on hand for your busy weekday mornings. Just keep refrigerated or frozen. Simply reheat in the microwave.
- Use any fresh or frozen fruit that you have on hand.
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