Gluten Free Cinnamon Raisin French Toast Muffins Recipe
What would happen if cinnamon raisin muffins and French toast fell in love and had babies? Gluten free babies?
I will tell you this – the product of all that love would be utterly delicious – just like this gluten free cinnamon raisin French toast muffins recipe. A perfect way to start any day. And if you are trying to think of a really wonderful way to show Mom a little love this Mother’s Day, try making these for her.
For all you dads out there that want to help your kids make breakfast in bed for Mom, this recipe is simple and they can certainly help. (They will enjoy the eating part as well!)
This recipe is dairy and refined sugar free as well as being gluten free. I used Kinnikinnick cinnamon raisin bread and rice milk in the recipe to keep it dairy free. If dairy is not an issue for you, feel free to substitute the rice milk for cow’s milk – any kind will work fine; regular, low fat, or fat free.
I like these muffins a little warm with an extra drizzle of maple syrup – who wouldn’t? If you don’t feel like making muffins in the morning, no problem. Just keep the muffins in the pans you cooked them in, wrap with plastic wrap and refrigerate. Then you can re-heat in a 350 degree oven for a few minutes. You can even re-heat them in the microwave (not in the pans, of course).
A few notes: I used a whole loaf of Kinnikinnick Cinnamon Raisin Bread except the end pieces. You could certainly use the ends if you like, I just find the end pieces don’t absorb the custard as evenly as the other pieces. Make sure you grease your muffin tins very well or you could use cupcake liners. I like the way they look without the cupcake liners so I just sprayed the heck out of the muffin tin.
There is no more important or difficult job on the planet than being a mother. If it was up to me, every day would be Mother’s Day, but it’s not, so we have to settle for this one day.
For all you moms out there, I want to wish you a very Happy Mother’s Day.
- Gluten free non-stick cooking spray
- 6 large eggs
- 2 ½ cups rice milk
- ¼ cup pure maple syrup plus for serving if desired
- 2 teaspoons pure vanilla extract
- 1 loaf Kinnikinnick gluten free cinnamon raisin bread cut into ½-inch cubes
Preheat oven to 350 degrees. Spray 18 standard muffin tins well with the cooking spray.
In a large mixing bowl, combine the eggs, rice milk, maple syrup, and vanilla and whisk well. Add the bread cubes, stir well and let sit for 5 minutes. Stir well again then divide the mixture among the prepared muffin tins, pressing the mixture down lightly. If there is liquid left in your mixing bowl, spoon it over the mixture.
Bake for 25 minutes or until set and golden brown. Let cool in the muffin tins for 5 minutes then remove.
If desired, serve warm with a little drizzle of maple syrup on top.
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