You may have noticed that I have quite many breakfast recipes on my blog and I am adding one more right now.
It’s one of my own recipe that I usually make when I am in a mood to pamper myself with sugar free sweet breakfast. This recipe has been on my list for quite some time to share with all my lovely foodies, however the list has been always extending with new innovative food ideas so haven’t been able to put this before.
My little one, Muffin is unwell today and I happen to make this for him.
This recipe has protein, carbohydrate, tart flavour from the blueberries and little bit of sweetness without sugar. Usually when kids are under the weather, their appetite falls too and it’s a wonderful idea to keep them hydrated and give little bit of sugar. Decided to make this recipe today and there you go, it had to come on the blog this way 😉 He loved it.
It can be made as weekend hot breakfast for the family, brunches, potluck parties, picnic or include little ones to make it as a fun family cooking time together which we usually do.
It’s an interesting way to prepare baked blueberry French toast muffin. Very simple recipe and no flour used, however give a feel of muffin. It’s crunchy outside and gooey inside, blueberries and honey plays well as a combination in this recipe. I like to use organic eggs; however, you could use any egg of your choice. It makes 4 muffins and doesn’t taste eggy.
- 3 Organic eggs
- 3 Tablespoons milk
- 1 pinch salt
- 1 Tablespoon honey
- 1 Teaspoon cinnamon powder
- ½ Cup washed fresh blueberries
- 1 Teaspoon vanilla essence Optional
- 4 Pieces brown bread don’t cut the edges
Preheat the oven on 200 F.
Cut the baking sheet into 4 rectangular shape, put the butter behind the baking sheet and put it in the round muffin form.
Now break the eggs in a wide bowl + add milk + cinnamon powder + salt + honey + vanilla essence (optional) – mix them well.
Take 1 bread piece, dip it in the liquid mixture, and put in the prepared muffin tray, repeat the process for the remaining 3 bread pieces. Divide the blueberries and add them on top of each bread placed in muffin tray. There will be some liquid remaining, pour it on the top of the blueberries.
If the liquid comes out, adjust the sides of the bread, it will soak the liquid. Bake it for 15 minutes on 200 F. Serve hot.
Don’t use all the liquid for dipping the bread, as we need little bit liquid to pour on the blueberries as mentioned above.
Would love to hear from you if you have tried this recipe, please tag the picture on Instagram as @splashofflavours and you are welcome to follow too 🙂
Or send picture on Facebook page as Splashofflavours. You are welcome to leave a comment below and will be interesting to know if you have liked the recipe? Happy cooking and happy summer. Stay blessed!