Have I mentioned that I got a new deep freezer? If I haven’t I must be crazy because I’ve been thinking about it and obsessing over it for the last two weeks! So for the last week or so I’ve been making breakfast items that are easily freezable. I put the excess in the freezer and have quick and easy breakfasts the entire week and beyond.
These French Toast Muffins were one of the first things that I made. B is a huge French Toast fan and M likes everything that looks like a dessert so I figured they’d be a win with the whole family, and I was totally right. They were also really easy to make and the homemade vanilla syrup was the perfect topping.
First you whisk together 2 cups of all purpose flour, 1/4 cup sugar, 1/2 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg and a pinch of salt.
In a separate bowl whisk together 2 eggs, 1 cup buttermilk, 1/4 cup melted butter and 1 tablespoon of vanilla extract.
Make a well in you dry ingredients
Then pour in the wet ingredients.
Mix the ingredients together, be sure not to over mix. Fill your muffin pans halfway and bake for 10-15 minutes or until a fork inserted in the middle comes out clean.
Using a fork poke holes in the top of the finished muffins and smother it with the homemade vanilla syrup and dust it with powder sugar.
adapted from BakeGirl
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch of salt
1 cup buttermilk (or 1 cup milk and 1 tablespoon of White Vinegar that has sat for 5 minutes)
1/4 cup butter, melted
1 tablespoon Vanilla
Homemade Vanilla Syrup
Confectioners’ sugar for dusting
1. Preheat oven to 400°F and line your cupcake pans.
2. In a large bowl which together, 2 cups flour, 1/4 sugar, 1/2 teaspoon baking sodea, 2 teaspoons baking powder, 2 teaspoons cinnamon,1/2 teaspoon nutmeg and a pinch of salt.
3. In a medium sized bowl whisk together 2 eggs, 1 cup buttermilk, 1/4 cup melted butter and 1 tabelspoon of vanilla.
4. Make a well in the center of the dry ingredients and pour in the egg/buttermilk mixture. Stir until the ingredients are combined, do not over stir.
5. Fill the cupcake liners until they are half full and bake for 10-12 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
6. Poke holes in the top of the muffins pour the homemade syrup of the top and dust with powdered sugar.
Follow the 1-5 directions. Let the muffins cool and then place them on a cookie sheet and freeze them for 20 minutes (this will prevent them from freezing together). After 20 minutes place them in a freezer bag. To reheat them pop one at a time wrapped in a paper towel for 45-60 seconds. To serve follow step 6 above!