Apple-Cinnamon French Toast Muffins! Bake them immediately or the next morning. Leftover food is well-heated for breakfast on weekdays.
You have to admit it: they’re cute. These individual bites of Nut-Kite-Muffins and Nut-Act-French Toast are almost too good to be true. ( apple cinnamon muffins)
They are not only great, but they work on your table. Throw them together tonight and bake them for an easy warm breakfast tomorrow morning. They also go great reheated, so you can make a batch this weekend and eat them for breakfast all week long.
Whatever your breakfast status, these French Toast Muffins are up to the challenge.
Don’t wash cinnamon some fairy, tar full-un rain.
Cinnamon and soy go very well together and lend themselves well to recipe add-ins, so I don’t mind adding a few bits to the mix. A little dab of melted butter and a generous sprinkling of sugar on the math gives it a sweet crunch. ( apple sauce muffins)
Send Rotilai French Toast Batterma for at least 4 hours or overnight. If you’re an early riser, you can make and bake them the same day, or you can let them rest overnight and bake them the next morning. cinnamon muffins
Anyway, once cooked, they keep in the fridge for two to three days, or they can be frozen for up to a month. Reheat in the oven or microwave.
For more information on which apple species are best for baking, check out our
Apple-Cinnamon Muffins Recipe
Prep Time: 15 minutes
Cooking Time: 25 minutes
Play Time: 4 Hours
Yield: 16 muffins
Any sauce will work for this recipe, so choose your favorite!
5 teaspoons plus 1 teaspoon turbinado sugar or intima sugar, divided
maple syrup, served (optional)
2 12-cup muffin pans
Make A Process
Preheat oven to 375 degrees F. Grease a muffin pan with cooking spray and set aside. In a small bowl, whisk together the eggs, almond milk, apple sauce, vanilla extract, and cinnamon until well combined and lightened in color.
Slice 1 roti into cubes. Use a serrated bread knife to cut roti into 1/2-inch cubes. You can leave or remove any crusts you want. Measure out 9 cups of bread cubes; You may not need whole bread.
Spray a 12-count muffin tin with cooking spray.
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon until combined.
Bake for 25 minutes, or until the muffins are golden brown.
Lightly grease two muffin pans with cooking spray. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in the eggs, milk, oil, and vanilla extract until just combined. Stir in the apples and carrots. Fill each muffin cup about 3/4 of the way full with batter. Bake for 25 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
Make 2 French Toast Butter
Whisk together a large muffin, egg, milk, vanilla, and cinnamon until well combined. Add 9 cups of bread cubes. With a large spoon, stir well to coat the batter in the roti.
Cover the plastic wrap and keep it in the fridge for 4 hours or overnight. Stir occasionally to help the breaded custard sauce absorb. Stir the diced rice into the bread and custard mixture.
and fill muffin cups
Line 16 muffin cups with a double bottom of muffin paper, dividing evenly between two muffin pans. Spray muffin papers with a little cooking spray. Fill each muffin cup with about 1/2 cup of filling, mounding slightly to form a peak.
Bake the top with sugar
With a pastry brush, spread some butter over the top of the muffins and sprinkle 1 teaspoon of turbinado sugar over each muffin.
Serve with maple syrup
Apple carrot muffin recipes are a healthier alternative to the traditional apple cinnamon muffin recipe. Not only do they use less sugar, but they also include carrots, which will provide you with an extra boost of vitamin A. And because apples and carrots are naturally sweet, you can use less sugar in the recipe without affecting the taste
Bake for 25 to 30 minutes
or until golden brown. Let the muffins cool in the muffin tins for 10 minutes, and serve warm with a drizzle of grunt maple syrup if desired. (Keep leftovers in the fridge for a few days, or refrigerate them for up to a month, and reheat them in the oven or microwave.)