Recipe Of The Week: French Toast Muffins

Not much has been cookin’ in my kitchen lately. If you are a regular follower, you may have noticed some silence coming from The Hoggatt Homeschool. I have found myself in yet another health struggle. More like a continuation of my existing struggles. I have begun a more aggressive treatment and am starting to feel a little more like myself each day. My main complaint if fatigue. I’m tired….tired from being sick, tired from the medication, tired from the treatment, tired from the traveling to the doctors….just plum tired!!!!

But in all my rest time, my oldest daughter and I have become addicted to “The Pioneer Women”. If your not familiar with her, you should be! She is a homeschooling mama from Oklahoma who describes herself as an “accidental country girl”. Ree Drummond, her real name, is the owner and blogger of “The Pioneer Woman” where she shares about her life on the ranch, homeschooling and her beloved passion of food!

My daughter saw these muffin on her show and they became an instant favorite! No credit to me….I am just sharing her recipe as I found it!!

French Toast Muffins!

Muffin ingredients:
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup sugar
2/3 cup shortening, at room temp
2 eggs
1 cup milk

Whisk together in a bowl: flour, baking powder, salt, and nutmeg. Set aside.

In another bowl, with a mixer, cream together one cup of the sugar and the shortening. Add the eggs and mix to combine. Add half of the flour mixture and mix in, then half of the milk and mix in. Continue with the other halves, mixing until completely combined.

Pour batter into prepared muffin cups to just over half full.

I used a 12 muffin tin and also a 24 muffin mini. Spray with non-stick spray so that they can be removed easily once cooked. Bake in a pre-heated 350 degree oven for 20-25 minutes.
Once cooled your ready for the dipping. This was my girls favorite part!!!
Melt 1 stick of butter (maybe a little more depending on muffin size and quantity). 
In large bowl combine 2 cups sugar and 3 T cinnamon. 
Dip muffins in butter then roll in cinnamon sugar mixture.

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