French Toast Muffin Cups

Little french toast delights that make the perfect addition to Breakfast or a snack!

RECIPE:

French Toast Muffin Cups

1 1/2 cups lowfat milk

2 tablespoons granulated sugar substitute

5 eggs

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

6 cups cubed bread, I used croissants. White, challah or brioche would also work

powdered sugar for serving, if desired

maple syrup for serving, if desired

1/4 cup light butter, cold

1/4 cup light brown sugar sub

1/4 cup all purpose flour

1/8 teaspoon ground cinnamon

pinch of salt

French Toast Muffin Cups

Preheat oven to 350 degrees. Spray a regular sized muffin tin with non stick cooking spray, set aside. In a large bowl combine the milk, sugar, eggs, vanilla and cinnamon.
Gently toss in the cubed bread.
Divide the mixture between the 12 muffin cups. There should be about 1/3 cup in each cavity.
Prepare the streusel topping and sprinkle on top of the muffins. Bake for 25-30 minutes or until golden brown. Allow the muffins to cool in the pan for 5 minutes before removing.
Serve immediately with maple syrup and powdered sugar if desired.

Add butter, brown sugar, flour, cinnamon and salt to a food processor. Pulse for a few seconds till the mixture begins to crumble. Alternately you can use a pastry blender or your fingers to combine the mixture. Sprinkle mixture on muffins.

12 Muffins:

2 points each

91 calories

4g fat

9g carbs

6g protein

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