Orange Vanilla French Toasted Muffins

By á-10163

Ingredients

• 3 large eggs
• 2 Tbsp. sugar
• 7 Tbsp. milk or cream
• 1/4 cup(s) freshly squeezed orange juice
• 1/2 tsp. orange zest
• 1/2 tsp. ground cinnamon
• 1/2 tsp. pure vanilla extract
• 2 egg whites, whipped until stiff
• 1 Tbsp. unsalted butter
• 6 Thomas® English Muffins, split and cut into 3 strips each
• orange marmalade or maple syrup for topping

Preparation

Step 1

In a blender, combine the eggs, sugar, milk or cream, orange juice, orange zest, ground cinnamon and vanilla extract.

Transfer to a bowl and fold in the stiff egg whites.

Heat a non-stick skillet or griddle on high until sizzling. Use about 1 teaspoon of butter to coat the skillet for each batch of French tuff ins.

Immerse strips in the egg-orange juice mixture in two batches, soaking up the liquid.

Place dipped muffin slices on griddle well spaced apart and fry for about 2 minutes per side, or until lightly browned.

Serve topped with orange marmalade or maple syrup.