French Toast Muffins

I'm not sure but I may be obsessed with muffins.  I've posted countless muffin recipes on my blog, lusted after pictures of luscious looking muffins, pined over amazing muffin recipes.  Am I alone?  I think not.  Muffins are a beautiful thing.  They're relatively easy to make and if you make them correctly they can be delicious.  Muffins are also a single serve option for feeding a crowd.  Sadly, the muffin is too often over looked.  But not by me. I've made these muffins twice now.  Last week, I made them and added some chopped up cooked bacon to the topping.  My husband and I loved them that way but my son was having none of it.  I had several relatives and friends side with him, so I got up early this morning and baked a batch sans the bacon. But let me be perfectly honest with you folks.   I baked the muffins in large muffin pans so I got only 8 big muffins instead of 12 smaller ones.    I hope he likes them.  I'll know soon enough.  

French Toast Muffins

Recipe from Framed, originally from Food.com

French Toast Topping

3 tablespoons milk

1 egg, slightly beaten

6 slices cinnamon bread, crusts removed, cut into ½ inch cubes

½ teaspoon cinnamon

Muffins

1 ½ cups milk

½ cup butter, melted and cooled

1 egg, slightly beaten

2 teaspoons vanilla extract

2 cups flower

¾ cup firmly packed brown sugar

2 teaspoons baking powder

½ teaspoon salt

Topping

¼ cup maple syrup

2 tablespoons sugar

¼ teaspoon cinnamon

Preheat oven to 375 degrees Fahrenheit.

Combine all the French toast topping ingredients in a medium bowl and set aside.  Combine milk, melted butter, egg and vanilla extract in another medium bowl.  Combine all remaining ingredients in a large bowl.  Stir milk mixture into flour mixture just until mixed.

Spoon batter into a greased or lined 12 cup muffin pan.  Spoon French toast topping evenly over batter; press down slightly.  Bake 20-25 minutes or until a toothpick inserted into the center comes out clean.  Immediately, brush muffins with maple syrup.  Combine sugar and cinnamon in a small bowl.  Sprinkle over glazed muffins.  Cool 5 minutes; remove from pan.  Serve warm.

Orangecello

I have to be honest.  I saw Giada making this on her show one day last week and I could not get it out of my mind.  I don't really know why. It was just eating at me.  For some reason, everything she makes looks yummy to me.  Even things I would not normally eat.  Anyway, I knew that I had to make it.  For some reason, I owned a small (350 ml) bottle of vodka.  It was in my possession and I had no other plans for it.  So, I decided to halve the recipe and give it a go.  It was a long process but not a difficult one.  I just put the orangecello in my refrigerator today.  I started the process of making this stuff on Friday of last week.  You can't be in a rush to make it, that's for sure.  I guess all good things take time, or that is what "they" say at least.  I am going to have to do research on what to do with the Orangecello now that I've made it.  I know I can just drink it but I doubt I'll drink half a bottle of vodka myself.  Who knows if the hubster will enjoy it or not?  I have seen recipes for desserts using orangecello, so now I have a new ingredient to play with!!  

Orangecello

Recipe courtesy Giada de Laurentiis

Ingredients:

7 medium navel oranges, preferably organic

1 (750 ml) bottle vodka

2-1/2 cups water

1-1/2 cups sugar

Directions:

Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use).  Using a small sharp knife, trim away the white pith from the orange peels; discard the pith.  Put the orange peels in a 2-quart pitcher or large glass bowl.  Pour the vodka over the peels and cover with plastic wrap.  Steep the orange peels in the vodka for 4 days at room temperature.

In a medium saucepan, combine the water and sugar over medium heat.  Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar is dissolved.  Remove the pan from the heat and allow the syrup to cool, about 20 minutes.  Pour the syrup over the vodka mixture.  Cover and let stand at room temperature overnight.  Strain the orangecello through a mesh strainer.  Discard the peels.  Transfer the orangecello to bottles.  Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. 

Enjoy!

The Creative Cook