Lemon Blueberry Cheesecake French Toast Streusel Muffins
Lemon Blueberry Cheesecake French Toast Streusel Muffins is an American recipe that serves 12. Watching your figure? This lacto ovo vegetarian recipe has 214 calories, 6g of protein, and 8g of fat per serving. For 50 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 940 people were glad they tried this recipe. If you have salt, butter, low fat milk, and a few other ingredients on hand, you can make it. It works well as a cheap morn meal. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Cafe Delites. Overall, this recipe earns a not so super spoonacular score of 29%. If you like this recipe, take a look at these similar recipes: Apple Streusel French Toast Muffins, Pumpkin French Toast Muffins with Cinnamon Streusel Topping, and Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel.
Servings: 12
Ingredients:
1 cup fresh blueberries + ¼ cup extra for the top
¼ cup cold butter
4 tablespoons cream cheese
4 large eggs
½ cup flour
2 teaspoons fresh squeezed lemon juice
2 cups skim/low fat milk (or almond milk)
Pinch of salt (optional - about ¼ teaspoon))
¼ cup sugar (or a Natural granulated sweetener to lower calories/carbs)
½ cup sugar
1 teaspoon sugar
1 tablespoon pure vanilla extract
8 slices sandwich bread (280 g | 101/2 oz)
Equipment:
muffin liners
muffin tray
oven
bowl
whisk
frying pan
Cooking instruction summary:
Preheat your oven to 180C | 350F; line a 12-cup non-stick muffin tray with muffin liners OR spray with cooking oil spray; wipe over excess and set aside.Combine cream cheese, 1 teaspoon sugar and lemon juice in a small bowl; mix to combine.Spread cream cheese mixture over 1 side of each slice of bread. Sandwich two slices together at a time and cut each sandwich into 1-inch cubes. (You should end up with 8 cups of cubed bread).Whisk the eggs, milk, cup of sugar, salt (if using) and vanilla together in a large shallow dish. Add the bread and mix it through the egg wash (using your hands is easier than a spoon), until all bread is thoroughly soaked. Drizzle extra lemon juice over the top (optional), and gently fold through the blueberries. Using a spoon, fill the muffin cups with the french toast mix (about 3 tablespoons per muffin hole). Set aside and make your streusel:Combine the sugar and flour in a small bowl; cut in butter using a metal fork until crumbly. Sprinkle over muffins. Top with extra blueberries.Bake muffins 20-30 minutes, or until streusel on top has turned golden in colour. Allow the muffins to cool in the pan 5 minutes, or they may fall apart when taken out too soon.Serve straight away with maple syrup.
Step by step:
1. Preheat your oven to 180C | 350F; line a 12-cup non-stick muffin tray with muffin liners OR spray with cooking oil spray; wipe over excess and set aside.
2. Combine cream cheese, 1 teaspoon sugar and lemon juice in a small bowl; mix to combine.
3. Spread cream cheese mixture over 1 side of each slice of bread. Sandwich two slices together at a time and cut each sandwich into 1-inch cubes. (You should end up with 8 cups of cubed bread).
4. Whisk the eggs, milk, cup of sugar, salt (if using) and vanilla together in a large shallow dish.
5. Add the bread and mix it through the egg wash (using your hands is easier than a spoon), until all bread is thoroughly soaked.
Drizzle extra lemon juice over the top (optional), and gently fold through the blueberries. Using a spoon, fill the muffin cups with the french toast mix (about 3 tablespoons per muffin hole). Set aside and make your streusel
1. Combine the sugar and flour in a small bowl; cut in butter using a metal fork until crumbly. Sprinkle over muffins. Top with extra blueberries.
2. Bake muffins 20-30 minutes, or until streusel on top has turned golden in colour. Allow the muffins to cool in the pan 5 minutes, or they may fall apart when taken out too soon.
3. Serve straight away with maple syrup.
Nutrition Information:
covered percent of daily need
