BLUEBERRY CINNAMON RAISIN FRENCH TOAST MUFFINS

Ingredients:

5-8 slices Canyon Bakehouse Cinnamon Raisin Bread, chopped

3 Eggs

2 tbsp Maple Syrup

2 tsp Cinnamon

2/3 cup frozen blueberries

Dash of sea salt

Directions:

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!

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