French Toast Muffins

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 dragging each other through the snow playing, I spent hours my time wisely on pinterest. The most awesome black hole site on the internet! If you have not checked it out go, right now and do so. I will wait for you right here. So anywhoo, while recently discovering about 100 new recipes to try, I ran across the gem french toast muffins. Thank you Ann at Velvet Lava.

This is the stuff goodness is made from!

And on a side note: My wonderful sister-in-law Sherry sends us maple syrup from her husband's family farm in Vermont. We LOVE, LOVE, LOVE this syrup. We use it so sparingly to make it last as long as humanly possible and refer to it as liquid gold! I served some of our awesome maple syrup on the side, cause goodness knows there is not enough sugar already in these muffins! Seriously, using the syrup took them to a whole new level! YUMMIE

PLEASE NOTE:
**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 

Hope these find their way onto your bountiful table~ Blair

French Toast Muffins

Ingredients:
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

Topping:
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.

Directions:
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?!

**FLOUR MIX**

2 C white rice flour

2/3 C potato starch flour

1/3 C tapioca flour

To make 9 C of flour mix:

6 C white rice flour

2 C potato starch flour

1 C tapioca flour

In the past when making muffins or quick bread I have used brown rice flour rather than white rice. I have even thrown in brown rice flour to white rice flour to even out the measurement if I am running low to complete a recipe.