Toward the end of last year I'd gotten into a bit of a breakfast rut. I just didn't really know what to have and needed things I could prep in advance. So I did what I usually do when faced with these tough times... I went on Pinterest.
Once there I found a recipe I just knew I had to adapt into a Filling and Healthy/No Count recipe, which you may have seen has popped up on my Instagram a fair few times. French Toast Muffins.
It's 0 points on both F&H and No Count. If you try them, let me know what you think.
I tend to make mine in batches of four, then freeze them afterwards. Following that I just defrost them overnight and pop them in a warm oven for about 5 mins in the morning whilst they reheat. I also freezer 4 portions of fruit to go with them and let them defrost along with them.
"French Toast Muffins" servings="4" time="1 hour " difficulty="easy"
Ingredients:
9 Warbutons Thins
1/2 cup of milk
3 eggs
10g of Brown Sugar
Drop of Vanilla Essence
Tsp of Nutmeg
Method
- Chop thins into cubes
- Mix remaining ingredients and pour over bread cubes
- Cover and place in the fridge for ten minutes
- Pre-heat the oven to 200 degrees
- After ten minutes mix the bread mixture and put back in the fridge for another ten minutes
- Squash your bread cubes into a baking tins/muffin cases and cook for 15-20 mins
- Once done it should be crispy on the outside and soft/chewy in the middle
