Food for Friday.

I actually made these French Toast Muffins back on Danoson's birthday. He loves french toast + he loves muffins - so these were perfect. I found the recipe off Pinterest (love Pinterest!): Velvet Lava Cafe.

Here are her muffins:

And here are mine:

HAHAHA! My food hardly ever looks like everyone elses. I do know that mine are smaller because the recipe actually is only supposed to make 8 medium-large muffins + I wanted a few more then that, so I spread the batter out a bit to make 11 small-squishy muffins. Even with their smaller size these babies are sooo yummy! You have to try these!

Here is the recipe link: French Toast Muffins.

And if that link ever goes wrong:

French Breakfast Muffins

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping:
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Also? Don't overmix the batter. Finally, don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.