I don't recommend using regular muffin liners. Set aside. In a large liquid measuring cup or a mixing bowl with a pour spout, whisk together the eggs, milk, heavy cream, salt, pepper, onion powder ...

Preheat the oven to 180C/160C Fan/Gas 4. Brush 8 holes of a non-stick muffin tin with olive oil. Whisk together the eggs, cream and a generous amount of salt and pepper until combined. For the ...

Butter a 12-cup muffin pan ... beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest ...

Add eggs, vanilla, and milk and whisk ... Add roughly 1/2 tablespoon of the cream cheese mixture to the top of the muffin batter then top with a little more muffin batter. Spread streusel crumble ...

In a medium bowl, whisk the eggs ... these muffins have a nutty swirl in the center with lots of chocolate bits. Even if you're a chunky PB lover, it's best to use the creamy (smooth) variety ...

They soak up the egg mixture very well, so once the halves are fried in butter, the outsides get crisp while the insides remain creamy and custard-like. Serve English muffin French toast just like ...