Do you like Ezekiel bread? I was at my local market the other day and saw Ezekiel Cinnamon Raisin English Muffins. They looked good and decided to bring them home to try. I love them toasted up with my almond butter, sliced banana and fig jam. It’s sort of like a fancy peanut and butter jelly sandwich for me. It’s a great breakfast because it’s full of protein and really yummy. After a couple of days of this, I decided to try something different with the english muffins. They seemed perfect for french toast since they were dense and packed with flavor. These aren’t exactly french toast, but french toast-ish I might say. The french toast came out sweet, earthy and satisfying. Perfect for a winter morning. It’s also a great way to jazz up an english muffin for the kids.
Carryover Book: ish by Peter H. Reynolds (book review coming soon)
4 Cinnamon Raisin Ezekiel English Muffins, cut in half which makes 8 “slices”
1/3 cup of low fat milk or vanilla almond milk
2 large eggs
4-5 tablespoons of pure maple syrup
1/4 teaspoon of ground cinnamon
1/2 teaspoon of maple extract (optional but good!)
1 teaspoon of vanilla extract
1 tablespoon of unsalted butter or Earth Balance butter (if you are dairy free)
2-3 tablespoons of extra virgin olive oil
Yields 8 slices (feeds 4 people)
1. Mix milk through vanilla extract in a shallow bowl.
2. Soak the sliced english muffins one by one in the egg mixture. Make sure each slice is fully soaked in the mixture.
3. Heat up a non stick pan (or cast iron) pan with one tablespoon of butter and a couple of tablespoons of extra virgin olive oil.
4. Place the sliced English muffins in the pan. In a large pan, you should be able to fit about four slices (2 whole English muffins).
5. Brown each side until done. Note that the bottom of the english muffin will take longer to brown than the top so watch them in the pan. Repeat until complete.
6. Top with pure maple syrup, agave syrup, maple agave syrup, jam, pumpkin butter or apple butter. Serve with sliced fruit.
7. Eat and enjoy!