French Toast Muffins

• 1-1/2 cups flour
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 tsp. CALUMET Baking Powder
• 1/4 tsp. salt
• 1-1/4 tsp. ground cinnamon, divided
• 2 eggs, divided
• 1-1/4 cups milk, divided
• 3/4 cup plus 2 Tbsp. packed brown sugar, divided
• 3 slices white bread, cut into 1/2-inch cubes
• 1/2 cup butter or margarine, melted
• 2 Tbsp. maple-flavored or pancake syrup

1. Heat oven to 350 degrees F.
2. Mix flour, dry pudding mix, baking powder, salt and 1 tsp.
3. cinnamon in large bowl.
4. Beat 1 egg, 1/4 cup milk, 2 Tbsp.
5. sugar and remaining cinnamon in medium bowl with whisk until blended.
6. Add bread; stir until evenly moistened.
7. Whisk remaining egg in medium bowl.
8. Add butter, remaining milk and sugar; mix well.
9. Add to dry ingredients; stir just until moistened.
10. (Batter will be lumpy.)
11. Spoon batter into 12 muffin pan cups sprayed with cooking spray.
12. Top with bread mixture; press lightly into batter with back of spoon.
13. Bake 28 min.
14. or until toothpick inserted in centers comes out clean.
15. Brush with syrup.
16. Cool in pan 5 min.
17. Remove to wire rack; cool slightly.

flour, baking powder, salt, ground cinnamon, eggs, milk, brown sugar, white bread, butter, maple

Taken from www.kraftrecipes.com/recipes/french-toast-muffins-161444.aspx (may not work)