French Toast Muffins

[mos]

French Toast Muffins
1-1/2 cups flour
3.4-oz pkg instant vanilla pudding
2 tsp baking powder
1/4 tsp salt
1-1/4 tsp ground cinnamon, divided
2 eggs, divided
1-1/4 cups milk, divided
3/4 cup plus 2 tbs packed brown sugar, divided
3 slices white bread, cut into 1/2-in cubes
1/2 cup butter or margarine, melted
2 tbs maple-flavored or pancake syrup
Heat oven to 350ºF.
Mix flour, dry pudding mix, baking powder, salt and 1 tsp cinnamon in large bowl.
Beat 1 egg, 1/4 cup milk, 2 tbs sugar and remaining cinnamon in medium bowl with whisk until blended.

Add bread. Stir until evenly moistened.
Whisk remaining egg in medium bowl. Add butter, remaining milk and sugar.

Mix well. Add to dry ingredients. Stir just until moistened.

(Batter will be lumpy.)
Spoon batter into 12 muffin pan cups sprayed with cooking spray. Top with bread mixture. Press lightly into batter with back of spoon.
Bake 28 min or until toothpick inserted in centers comes out clean.

Brush with syrup. Cool in pan 5 min. Remove to wire rack.

Cool slightly. Serves 12

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