Maple French Toast Muffins

• 份量: 24 muffins
• 活動時間: 35 minutes
• 總時間: 1 hour

食材

1/4 cup (50g) granulated sugar

3 tablespoons (40g) light brown sugar or dark brown sugar, packed

2 tablespoons (28g) unsalted butter, softened

2 tablespoons (25g) vegetable oil

1 large egg

1 1/2 teaspoons King Arthur Pure Vanilla Extract

1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour

3/4 teaspoon baking powder

3/4 teaspoon ground nutmeg

1/4 teaspoon plus 1/8 teaspoon table salt

1/8 teaspoon baking soda

1/2 cup (113g) milk

6 tablespoons (85g) unsalted butter, melted

2 tablespoons (40g) maple syrup

6 tablespoons (72g) Maple Cinnamon French Toast Sugar*

3 tablespoons (37g) granulated sugar*

步驟

Preheat the oven to 425°F with a rack positioned in the center. Lightly grease a mini muffin pan.

To make the muffin batter: In a medium bowl, use a flexible spatula to vigorously mix the sugars, butter, and oil until smooth.

Add the egg and vanilla and stir until combined.

In a small bowl, whisk together the flour, baking powder, nutmeg, salt, and baking soda.

Add one-third of the dry ingredients to the bowl with the butter mixture, mixing gently to combine. Gently mix in half of the milk. Stir in another third of the dry ingredients, then the remaining milk. Stir in the remaining dry ingredients. Scrape the sides and bottom of the bowl, then gently mix until the batter is mostly smooth; a few small lumps are OK.

Portion the batter into the wells of the prepared pan, using a level tablespoon for each well (about 17g); a Tablespoon Scoop works well here.

Bake for 7 to 9 minutes, until just golden brown and a toothpick inserted into the center comes out clean. While the mini muffins bake, prepare the topping.

To make the topping: In a microwave-safe bowl, combine the butter and maple syrup and heat in 30-second increments until the butter is melted, then whisk to fully combine.

In a medium bowl, whisk the Maple Cinnamon French Toast Sugar and granulated sugar together.

To finish: Remove the mini muffins from the oven and, as soon as they’re cool enough to handle, turn them out of the pan. Working with one mini muffin at a time, dip each into the butter-maple syrup mixture, shake slightly over the bowl to remove any excess, and then immediately transfer to the sugar mixture; toss to coat.

Transfer the coated mini muffins to a wire rack. Serve Maple French Toast Mini Muffins warm or at room temperature.

Storage information: Leftovers can be stored in an airtight container at room temperature for up to 3 days; freezing is not recommended.

營養

• 每份大小: 1 mini muffin (30g)
• 卡路里: 110
• 總脂肪: 5g
• 飽和脂肪: 2.5g
• 反式脂肪: 0g
• 膽固醇: 20mg
• 鈉: 64mg
• 總碳水化合物: 15g
• 膳食纖維: 0g
• 總糖: 9g
• 蛋白質: 1g