Beet and Walnut Muffins

Use day-old bread like Challah or Tsoureki (Greek Easter Bread) to make this French toast.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 3 large eggs
  • 2 Tbsp. orange juice
  • 1 tsp. grated orange zest
  • ⅛ tsp. vanilla extract
  • ¼ cup plus 1 Tbsp. honey, divided
  • 2 Tbsp. whole milk
  • ¾ tsp. ground cinnamon, divided
  • ¼ cup walnuts
  • ¼ cup blanched almonds
  • ¼ tsp. ground cloves
  • 1 Tbsp. sugar
  • 2 Tbsp. white breadcrumbs
  • 4 slices bread
  • 2 Tbsp. unsalted butter
  • 1 tsp. confectioners’ sugar

Directions

  • In a large bowl, whisk together eggs, orange juice, zest, vanilla, ¼ cup honey, milk, and ½ teaspoon cinnamon. Reserve.
  • Put the walnuts and almonds into a food processor, and pulse until they are finely crumbled. Transfer the nuts to a bowl and add the cloves, ½ teaspoon cinnamon, sugar, and breadcrumbs. Stir to combine.
  • Sandwich half of the walnut-and-almond mixture between 2 slices of bread. Repeat with the remaining 2 slices. Carefully dunk both sides of the sandwiches into the egg mixture. Make sure the egg mixture soaks into the bread.
  • Add the butter to a large skillet over medium heat, and heat for 30 seconds. Add the sandwiches and fry for 2 minutes per side or until golden.
  • Carefully cut the French toasts diagonally and serve them dusted with confectioners’ sugar.
  • Drizzle the tops with the remaining honey and sprinkle with ¼ teaspoon cinnamon. Serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 3 large eggs
  • 2 Tbsp. orange juice
  • 1 tsp. grated orange zest
  • ⅛ tsp. vanilla extract
  • ¼ cup plus 1 Tbsp. honey, divided
  • 2 Tbsp. whole milk
  • ¾ tsp. ground cinnamon, divided
  • ¼ cup walnuts
  • ¼ cup blanched almonds
  • ¼ tsp. ground cloves
  • 1 Tbsp. sugar
  • 2 Tbsp. white breadcrumbs
  • 4 slices bread
  • 2 Tbsp. unsalted butter
  • 1 tsp. confectioners’ sugar

Directions

  • In a large bowl, whisk together eggs, orange juice, zest, vanilla, ¼ cup honey, milk, and ½ teaspoon cinnamon. Reserve.
  • Put the walnuts and almonds into a food processor, and pulse until they are finely crumbled. Transfer the nuts to a bowl and add the cloves, ½ teaspoon cinnamon, sugar, and breadcrumbs. Stir to combine.
  • Sandwich half of the walnut-and-almond mixture between 2 slices of bread. Repeat with the remaining 2 slices. Carefully dunk both sides of the sandwiches into the egg mixture. Make sure the egg mixture soaks into the bread.
  • Add the butter to a large skillet over medium heat, and heat for 30 seconds. Add the sandwiches and fry for 2 minutes per side or until golden.
  • Carefully cut the French toasts diagonally and serve them dusted with confectioners’ sugar.
  • Drizzle the tops with the remaining honey and sprinkle with ¼ teaspoon cinnamon. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat11g
Saturated Fat2g
Cholesterol35mg
Sodium550mg
Total Carbohydrate35g
Dietary Fiber2g
Sugars15g
Protein6g