Strawberry French Toast Muffins
These delicious Strawberry French Toast Muffins are super easy to make, low in sugar, perfect for when you want your breakfast to be a little less ordinary.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 muffins
- 2 medium rolls/buns soft
- 3 large eggs
- 250 g fresh strawberries
- 1.5 teaspoons vanilla extract
- 70 g semi-skimmed milk
- 1 tablespoon sugar
- 7 g freeze dried strawberries
- Demerara sugar for sprinkling on top
- A little butter for greasing the muffin pan/ramekins
- Maple syrup for serving
In a blender (I used Optimum VAC2 Air Vacuum Blender but you can use any) puree the strawberries with the milk until smooth.
Beat together the eggs and sugar (not the demerara) for about 2 minutes until fluffy. Gently fold in the strawberry mixture and vanilla extract. Break up the rolls into smallish pieces and toss into the wet ingredients. Stir to combine and set aside for about 10 minutes (stir the mixture again after 5 minutes).
Preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease 6 ramekins or a muffin pan.
Pour the freeze dried strawberries into the mixture and quickly stir to combine. Spoon equal amounts of the mixture into the ramekins/ muffin pan, sprinkle each with a little demerara sugar and bake for 25 minutes. Remove from the oven, leave to cool for a couple of minutes, and serve, while still hot, with a drizzle of maple syrup.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg