French Toast Muffins with Blueberries
Servings: 12 muffins
Ingredients
- 8 slices whole-grain bread or crusty Artisan bread cut into 1 inch cubes
- 4 eggs
- ¾ cup milk low-fat
- 1 Tablespoon honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon divided
- ½ teaspoon salt
- 1 cup fresh or frozen blueberries
- ⅓ cup pure maple syrup
- ½ teaspoon ground cinnamon or cardamom
- 1 teaspoon grated orange zest
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 350 F
- Cut bread into ¾- 1 inch cubes. Lightly beat eggs in a large bowl. Add milk, honey, vanilla,½ teaspoon cinnamon and salt and mix together. Add the bread cubes and stir until bread becomes moist. Let bread sit for 5 minutes.
- Spray muffin tin with non-stick spray. Divide bread crumbs into the 12 muffin cups. Bake until muffins start to turn golden and egg has set (approx. 20-25 min.).
- While the muffins are baking, prepare the blueberry sauce in a small saucepan over medium-high heat. Stir together blueberries, maple syrup, ½ teasspoon cinnamon, and orange zest. Bring to a boil, reduce heat to medium-low and let simmer for 5 min. Add cornstarch and continue to simmer for approx.. 1 min more, until sauce is slightly thickened. Top warm French toast muffins with blueberry sauce and serve right away.