Preheat oven to 375 degrees. Generously spray a medium rimmed baking pan with cooking spray. Carefully cut each muffin crosswise in half.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Breakfast just got sweeter! Turn Hy-Vee Bakery jumbo blueberry muffins into delicious French toasts and top with mascarpone, fresh blueberries, triple-berry syrup and a kiss of lemon zest.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee Bakery jumbo blueberry muffins | ||
| 1 Hy-Vee large egg | ||
| 2 tbsp. cinnamon-sugar blend | ||
| 1 tbsp. water | ||
| ½ (8-oz.) container mascarpone cheese, softened; for serving | ||
| ½ c. Basket & Bushel blueberries, for serving | ||
| Lemon zest, for garnish | ||
| Kodiak mountain berry Super Fruit Syrup, for serving |
Things To Grab
- Hy-Vee vegetable oil nonstick cooking spray
- Medium rimmed baking pan
- Whisk
- Small bowl
- Silicone brush
- Wide spatula
- 4 small serving plates
Directions
Whisk together egg, cinnamon-sugar and water in a small bowl. Carefully brush all sides of each muffin half with egg mixture; place in prepared baking pan.
Bake for 10 minutes. Carefully turn over muffin halves using a wide spatula. Bake for 10 to 13 minutes more or until golden brown and crisp.
To serve, top with mascarpone cheese and blueberries. Garnish with lemon zest, if desired. Serve with syrup.
Nutrition facts
Servings
580 Calories per serving
1/2 each
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 195mg
- Sodium: 310mg
- Total Carbohydrates: 52g
- Protein: 9
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 6%
0%
Potassium 2%