Delicious Fruffins!!

In addition to KES Week, last week was also “World Egg Day.” Many of our KES Clubs received a World Egg Day package that was filled with goodies….even some coupons for eggs! If you don’t have an egg allergy at your school why not make use of this great gift by serving eggs to your students. Even better…get creative and serve them in a unique and delicious way!

I found this great recipe online and made some modifications so it’s KES approved….try it out, it sounds delicious!

Orange Blueberry Fruffins (French Toast Muffins)

Ingredients

  • six eggs
  • four heaping cups of whole wheat bread, cut or torn into small pieces
  • 1/3 cup orange juice
  • 1/3 cup of milk
  • 1 tsp vanilla
  • 1 1/2 cups frozen blueberries (not thawed)
  • Vanilla yogurt for topping (optional)

Directions

Preheat your oven to 350 degs. Spray a muffin tin with cooking spray. Whisk the eggs, juice, milk, and vanilla together until combined in a large bowl. Pour in the bread and mix it around to allow it to soak up the eggs. Gently add the blueberries (You want to have them evenly distributed throughout the bread/egg mixture, but you don’t want to mix so much that your bread turns blue.) Fill the muffin cups with the mixture. Bake for 15 to 20 minutes. Let cool, remove and serve! Top with yogurt if you wish. This recipe yields 12 fruffins.

french-toast-muffins

Recipe adapted from: http://www.wineandglue.com/2013/05/orange-blueberry-fruffins-french-toast.html

Janel Genge is a registered dietitian with Kids Eat Smart Foundation Newfoundland and Labrador

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