BLUEBERRY CINNAMON RAISIN FRENCH TOAST MUFFINS
5-8 slices Canyon Bakehouse Cinnamon Raisin Bread, chopped
2 tbsp Maple Syrup
2 tsp Cinnamon
2/3 cup frozen blueberries
Dash of sea salt
Combine all ingredients in a bowl until fully mixed. Line muffin tray with liners and fill each cup to the top with mixture. Bake at 350 for 25-30 minutes, checking to make sure they don't burn. Top with warm maple syrup and enjoy!