Blueberry Muffin Toast
Submitted by: Miss Mina
This breakfast recipe starts with purchased blueberry muffins that are dipped in an egg mixture and cooked in a skillet similar to French toast.
Ingredients
- 5 purchased jumbo blueberry muffins
- 3 eggs
- 3/4 cup milk
- 1/2 tsp. almond extract
- 1 tsp. vanilla extract
- 1/2 tsp. lemon peel
- 1/3 cup shortening
- 1/2 cup fresh blueberries
- 2 tbsp. chopped toasted almonds
- Whipped cream (optional)
- Syrup
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Method
Use a knife to cut the muffin tops from the muffin bottoms; set aside. In a bowl whisk together the eggs, milk, almond extract, vanilla extract, and lemon peel. Preheat shortening in a large nonstick skillet over medium heat. Dip the muffin bottoms in the egg mixture; soak for 30 seconds, turning once. Fry in hot shortening until golden brown, turning once (slightly flatten the muffins with a spatula until they are thinner, but still round and intact.) Repeat with the muffin tops. Top each cooked muffin with blueberries and almonds. If desired, serve with whipped cream and syrup.
Notes: My husband likes to make ice cream sandwiches out of these and you can also make a scrambled egg and ham sandwich for a savory/sweet breakfast. If you prefer you can use butter to fry the muffins in, just lower your heat and monitor them so the butter doesn't burn.
Number of Servings: 3-4 people
Submitted by: Miss Mina ( See all of Miss Mina Recipes )
