I have been a pretty busy bee around here lately. With the school year winding down it seems like things should be all casual and easy. They aren’t. I am just waiting for summer break to begin so I will have a whole new list of complaints…you know it’s coming. But in between all the school projects, concerts, parties,sports practices and games I take solace in my kitchen. With a muffin in each hand. It’s called Muffin Therapy and it’s a real thing. Not only are they totally gorgeous, they are just as good the second and even the third day. Which in muffin land that’s like 400 years. I mean unless we’re talking about a prepackaged muffin, which in that case will be good until the year 2176. Anyhow, what you get here is 2 classic sweet treat breakfasts all rolled into one cupcake liner. Let’s talk about the details. I started with Cinnamon Swirl Bread. You absolutely don’t have to use this bread…you can use another sturdy variety…but please give it a try. The Cinnamon Swirl loveliness makes the muffins extra special. Just chop it up into cubes, but cut off the edges… And mix it with some milk and a beaten egg…just like you would regular French Toast. Set that to the side while you create the muffin batter. It’s a simple batter you just stir together in a large bowl. Fill your muffin cups about 2/3 full… And press the French Toast mixture on top… When they are fresh out of the oven drizzle a little maple syrup on top and sprinkle on some cinnamon sugar. I like to do this step while they are still in the muffin tin to keep any mess to a minimum. But if you’re feeling dramatic go ahead and make a show of it. High pour that maple syrup on top like a boss… And then BAM it with some cinnamon sugar. People will ooh and ahh. Mark my words. Hello lover. And dig in to your muffin masterpiece.
You’ll also sign up to get new recipes in your inbox. Δ Recipe lightly adapted from Land O’Lakes
