|Snow Buds waiting for hot muffins.|
Did you know Seattle averages 4.5 inches of snow a year? This is now day 5 of snow and we have a little over a foot of the white stuff! We are loving every minute of it with the EXCEPTION for the fact that I am now out of Udi bread to make sammies for the kids and french toast.
I think I might have mentioned before that I have a set daily menu for each meal. It is my minimalist approach to meal planning. Today's breakfast menu is french toast, our youngest daughter Emily's favorite. Did I mention Emily reallllly does not like it if I stray from the said menu? What to do, what to do?
While the kids were outside
|This is the stuff goodness is made from!|
**The french toast muffin recipe originally contained gluten and casein. I altered it to become gluten and dairy free. The original recipe was nut free but I could not serve french toast anything without pecans. :0)
|Photo from Velvet Lava|
French Toast Muffins
1/3 C Earth Balance, melted
1/2 C sugar
1 egg, room temperature
1 1/2 C GF flour mix
1 1/2 tsp salt
1/4 tsp nutmeg
1/2 C Almond Milk
1 1/2 tsp xanthum gum
1/2 C sugar
1/2 C Earth Balance, melted
1 tsp cinnamon
1/2 - 1 C of chopped pecans *optional (We LOVE pecans so the more the merrier)
|It is VERY important to read your recipe thoroughly before attempting. I mistakenly mixed all the topping ingredients together rather than setting aside the melted Earth Balance ! OOPS! Still yummy according to the girls.|
Preheat oven to 350 degrees F
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Be careful, do not over mix. Scoop batter into lightly greased muffin tin. I used a medium size ice cream scoop to get 12 muffins. I did not fill them as large as I usually do so I could get 12. Bake 20-25 minutes, or until they are lightly gold brown.
Mix sugar and cinnamon in a small bow. Place melted Earth Balance into another small bowl. Dip the
warm muffins in melted earth balance then roll in sugar/cinnamon. You could just dip the top of the muffin, but why?!