Blueberry muffin bake

You found me!!!  Thanks for making the change with me.  tastybeautifulfun is gone–why you ask?  It didn’t really ‘fit’ if you know what I mean so I made the move in one fell swoop and here we are!  Don’t worry, all of the recipes transferred very easily thanks to WordPress so if you’ve made it this far, share it with others! I’m not running from the law or anything crazy.

As soon as I get to 20 followers on this blog via email, rss, google, or wordpress feed, there’s going to be a GIVEAWAY!!!!  1 in 20 odds are way better than the lottery 🙂 Share with friends, family, the bloggie world….

Onto the first recipe from the Domesticated Academic!

As if blueberry muffins weren’t magical enough by themselves, I had the bright idea of taking some muffins, breaking them up, and marrying them with a classic french toast custard for an ‘out of this world’ breakfast or brunch idea to share, enjoy, or eat by the forkful all by yourself. How’s that for a run-on sentence?  Pretty good if I do say so myself! Honestly, this was the brain child of a full night’s sleep, a giant glass of iced coffee, and staring at some leftover muffins I had.  This recipe could not be easier to put together, pop in the oven, and walk away for 30 minutes. I had some leftover POWER muffins that I didn’t want to see spoil so they increased their life span.

If you don’t have leftover muffins just ‘hanging around’, you can always take drastic measures and visit your local grocery store in the bakery section or better yet: the sale rack. I always notice those sad muffins at the grocery store, especially the ones that have been relegated to the “sale rack” and at my store, they are sitting out a large table and arranged on a large wooden rack just waiting for someone to see their bright orange tag that says “$1” or something close to that.

You’ll need:

serves 4, 5 min. prep + cook time

  • 4 standard sized blueberry muffins or 2 of those giant muffins
  • 4 eggs
  • 1/2 c. milk
  • 1/2 tsp. cinnamon
  1. Spray and 8×8 or square pan with no-stick spray and preheat the oven to 350 degrees F.
  2. Break muffins into bite sized pieces into baking pan.
  3. Combine eggs, milk, and cinnamon in a bowl and beat until a custard forms.
  4. Pour over muffins and make sure it incorporates well.
  5. Cover with tin foil and bake for 30 minutes.
  6. Remove from oven, let cool a bit, and serve.
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4 thoughts on “Blueberry muffin bake

  1. This looks awesome! We tried your idea for the Chobani lemon raspberry bread last week and pretty much ate the entire loaf (between 5 of us) before it had cooled 🙂 You know how i love a bargain so i will definitely be checking out the bakery sale rack at Wegmans to see if i can score some “sad muffins” for this definitely not sad muffin extravaganza. Thanks boo!

  2. Pingback: Easy Cheese & Cherry Danish + Favorite Holiday Breakfasts | Domesticated Academic

  3. Pingback: No Knead English Muffin Bread + Giveaway Link | Domesticated Academic

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