Recipe by Fleischmann's® Yeast
"All the great flavors of French toast in a fun to eat no-knead fluffin!"
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1 (9.6 ounce) box
pre-cooked maple flavored pork sausage links
2 3/4 cups
1 (.25 ounce) envelope
Fleischmann's® RapidRise Yeast
very warm milk (120 to 130 degrees F)
Mazola® Corn Oil
Spice Islands® Pure Vanilla Extract
Cinnamon Sugar Topping:
Spice Islands® Ground Saigon Cinnamon
butter OR margarine, melted
For Dipping (optional):
I'll have to admit- I was a bit skeptical when contemplating baking the french toast fluffin but now that I have I must say they are fabulous! Crisp browned skin on top, rich and creamy ample filling-My girlfriend Daisy also made a batch and I ate all of those too! Just a tad bit yeasty, but hey-I like the taste of yeast for a late night snack anyways! I did not use corn oil because I don't believe in corn.
I bought turkey maple links vs. pork to bring the fat content down (by 1/4!!), and substituted 1 cup ww flour for 1 cup of regular flour (the Fleischmann's website says you can do this; I don't see it on allrecipes, although there is an asterisk by the flour ingredient, so perhaps this option was accidentally left out?). Anyhow, they smelled amazing and looked absolutely gorgeous. I dipped in syrup. But the taste is very, very...yeasty, at the risk of sounding "duh". As in, it's actually kind of sour. I had to use a lot of syrup for dipping. Very odd. I would love to find out/figure out a good fix for these, like adding more sugar.
We were excited to have a new grab and go breakfast item so we baked them tonight! Followed the recipe exactly. They came out just beautiful! Perfect the first try! My son really liked them, he ate 2 for a bedtime snack. Yes, we dunked! We will be using this recipe many times.
My whole family loved these! They came out perfectly with no adjustments. I enjoy them without syrup, but my kids and husband like to dip them.
Fun and yummy take on breakfast casserole. I used spicy crumbled sausage instead of links. So good!
Also, I added about two tablespoons of syrup to the butter before I melted it. It made a nice, sweet glaze for the top of the fluffins.
Good recipe! It has a lot of potential. I didn't notice any particularly yeasty flavor like other reviewers mentioned. Having made this according to the recipe, I think I would suggest adding a little cinnamon, and maybe a pinch of nutmeg to the batter to give it a more classic French Toast flavor. I think bacon or diced ham could be utilized in place of sausage quite easily, and with good results. The texture seems good without any meddling.
I can't eat sausage so I used 3/4 cup of raisins instead. We really enjoyed these but I had to add 1/2 cup milk extra as the batter was way too dry. I would definitely recommend using a stand mixer versus a hand held mixer as I started with that and almost burned out the motor. 30 minutes was perfect in my stove. I used vanilla sugar for the white sugar and omitted the extract. Next time I would use butter for the oil and add an extra tbsp of sugar.
Made this to bring to Easter brunch. Turned out good. Didn't taste yeasty like other reviews said. Definitely need to use stand mixer not hand mixer! Think next time I will add lil more sugar and some cinnamon to the dry ingredients. May even try splitting it into more than just twelve muffin tins to make them a little smaller. I would make this again for a party
* Percent Daily Values are based on a 2,000 calorie diet.
French Toast Sausage Fluffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 255
** Calories from Fat: 116
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