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52 Weeks of Pinterest: Week 2 – French Toast Muffins!

This year I wanted to go with a resolution I would have no problem sticking to! Then as I was pinning an item on Pinterest, a light bulb flashed on above my head. Ok, maybe not literally, but this great idea popped into my head. Those of us who are Pinterest users know that we pin hundreds of things a week, but do we ever do them? So I decided this year I would do one of my pins every week. At the moment, 52 weeks of Pinterest was born. Each week I will do something I found on Pinterest rather it be a craft, new recipe, organizing technique, or whatever!

This week, I went with a pin from our Breakfast Menu Board: French Toast Muffins.

French Toast and Muffins happen to be two of my favorite breakfast items, genius to put them together! I was so excited to try these out. My verdict? A – M -A – Z – I – N – G!

 

french-toast-muffins

 

What You Will Need:
1/2 c. sugar
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg
1/2 c. milk
1/3 c. butter, melted

Topping
1/4 c. sugar
1/4 c. butter, melted
1 tsp. cinnamon

Super easy and regular muffin cooking directions. First preheat the oven to 350°F. Mix all of your dry ingredients together in a bowl. Now add your wet ingredients. You just want to combine the wet and dry, don’t turn into a crazy ninja mixer going mixing crazy. The mix will still be it a bit lumpy, that is expected.

Spray your muffin pan with some cooking spray.

Fill them up. Let them cook for 15-20 minutes until they start to turn golden brown on top.

Take out of the oven. Place on a wire rack to start to cool. Now is the time to start the topping process.

Grab your dish of melted butter and  another dish of the sugar-cinnamon combination. Dip the top of a muffin into the melted butter, then into the sugar-cinnamon. Place back on wire rack, finish the rest of the muffins.

That’s it. Really is that simple, but soooooo yum!

The only downfall to this recipe? It made 8 muffins. Not 8 deli size muffins, 8 regular size muffins. I knew when looking at the ingredients it wouldn’t be much but I always want to try the recipe before I go doubling it.

I will surely make these again. However when I make them again, I will probably triple this to put some in the freezer for the lazy mornings. 🙂

Make sure to pin this to Pinterest to save for later! If you are not following us on Pinterest, make sure to do so now so you don’t miss out on some great pins!

Hope you enjoyed Week 2 of 52 Weeks of Pinterest, come back next Saturday for another attempted pin!If you don’t want to wait a week for a new pin idea, checkout our DIY posts, there are some great ideas there as well!



Comments

  1. Is there a duplication in the ingredients? The “wet” ingredients are listed twice. Is it 2 eggs,, 2/3 cup of butter, melted and one cup of milk, total? I only used one set of wet ingredients. The batter seemed pretty dry. We shall see, I guess. I am not a big muffin maker, so I was insure why it was written that way.

  2. I have a similar recipe – they are called French Puffs and you roll the entire muffin in butter, then sugar/cinnamon. I make them for Teacher Appreciation Week for my boys’ teachers. I usually make them as mini muffins, because then every bite is a deliciousness of muffin, butter, sugar, and cinnamon. They are the best!

    • Lisa, that sounds like a great idea! Next time I make them, I will try this out! I did end up making one pan of mini muffins for the kids this time.