Blueberry Muffin French Toast

Ingreadient:

• 4 day-old jumbo blueberry muffins
• 3 large eggs
• 3/4 cup refrigerated French vanilla nondairy creamer
• 1/4 teaspoon ground cinnamon
• 3 tablespoons butter
• Confectioners' sugar, optional

Direction

1. Trim rounded tops off muffins (save for another use). Cut remaining muffins crosswise into 1/2-in. slices.
2. In a shallow bowl, whisk eggs, creamer and cinnamon. In a large skillet, heat butter over medium heat. Dip both sides of muffin slices in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown. If desired, dust with confectioners' sugar.