In my house of two people whenever I bake muffins, the last couple always go stale on the countertop before we can eat them. My favourite way to bring them back to life (and prevent a little food waste) is to turn them into a French toast bake!
This week I made some cranberry and lemon muffins, and they were super yummy both as muffins and in their short new lives as French toast-ish!
I used the William Sonoma yogurt lemon muffin recipe but tripled the amount of lemon juice and zest and added cranberries! I never buy lemon extract, and this recipe called for that, which is why I used so much extra lemon juice.
Ingredients (per serving):
- 2 stale muffins
- 2 eggs
- 1/2 cup milk
- splash of vanilla (to your personal taste)
- splash of maple syrup (to your personal taste)
- Pinch of salt (to your personal taste)
Equipment:
- An oven-safe dish
- A fork or whisk to mix the wet ingredients
This is super simple to make! Just tear the muffins into your dish, mix together every ingredient but the muffins, pour them over your muffins and refrigerate overnight. In the morning, place the prepared baking dish into the oven and set it to 375F. I let the dish warm up with the oven so that I don’t risk it breaking or warping from the fridge to oven temperature difference. I let it bake for 20 to 30 minutes while I get ready for the day, and once the eggs have set, I take it out and let it rest for another 5 to 10 minutes and enjoy with my morning coffee!
I know letting it sit overnight can seem annoying, but I really do think the texture of this is far superior when the muffins have time to rehydrate overnight.
I hope you enjoy!
Cheers!
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