Blue­berry Pie French Toast Muffins

The Hazleton Standard-Speaker - - FOOD / HOME - — “The School Year Sur vi­val Cook­book” by Laura Keogh and Ceri Marsh (Ran­dom House, July 2017, $29.95)

Na­ture’s blue dy­namos are packed with vi­ta­min C and an­tiox­i­dants, a good source of di­etary fiber and full of magnesium, which plays an im­por tant role in bone devel­op­ment. Blue­ber­ries also are thought to im­prove brain health.

Th­ese muffins are es­pe­cially good warm, so if you have time, re­heat them in the toaster oven be­fore head­ing out the door.

Makes 12 muffins

8 eggs

¾ cup milk

1 tea­spoon vanilla

¼ tea­spoon lemon zest

½ tea­spoon lemon juice ¼ tea­spoon ground all­spice ¼ tea­spoon salt

8 thick slices whole grain bread,

cut into cubes

½ cup blue­ber­ries

Pre­heat oven to 350 de­grees. Grease an 8- or 12-cup muf­fin tin.

In large bowl, whisk to­gether eggs, milk, vanilla, lemon zest and juice, all­spice and salt. Add bread cubes and stir, mak­ing sure all the cubes are cov­ered in eggy mix­ture. Let soak for 5 min­utes.

Fold in blue­beries. Spoon bread mix­ture into muf­fin cups.

Bake for 12 to 14 min­utes, un­til the egg is cooked and the muffins are golden brown. Turn out onto rack to cool com­pletely.

Store in an air tight con­tainer in the re­frig­er­a­tor for up to 1 week.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.