Fiery French Toast Muffins*

Muffin Batter - makes 1 1/2 dozen
1 cup flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup butter (melted)
3 tsp vanilla
4 eggs

Mix all of the ingredients above with a fork and then a wire whisk, once the batter mix starts to take on a creamy appearance. Mix well in a small mixing bowl.

Cinnamon-Chocolate Batter
1/3 cup sugar
1 T. cinnamon
1 T. Hershey's Cocoa (unsweetened) powder
1/2 to 1 tsp ground (Cayenne) red pepper (optional if so desired)
2 eggs

Mix all of the ingredients above for the cinnamon-chocolate batter together first with a fork and then with a wire whisk, once this batter becomes creamy. May appear frothy at some point if you keep on mixing for a while; this will not affect anything in any way. (Note: Will need to DOUBLE this batter mix in order to make enough for the Muffin Batter.)

Baking Instructions
Preheat oven to 375 degrees F.
Grease a 12-piece muffin pan lightly with PAM (original) cooking spray.
With a large spoon, fill each muffin spot half-way with the Muffin Batter mix and then place another large spoonful of the cinnamon-chocolate batter on top of the first batter mix; this will slowly sink into the Muffin Batter and spread out on its own, which will help create the French-toast like appearance.
Bake at 375 degrees F. for 10 minutes.
Serve hot.

NOTES:
1) When using the ground (Cayenne) red pepper, I would use only a 1/2 tsp (or lesser amount) for small children. This will not burn your mouth but will leave an after-taste of feeling like that you have eaten something hot, yet enjoyable.
2) I would also recommend that you refrigerate any muffin portions that are not eaten right away, due to the nature of using a large quantity of eggs used in this recipe.
3) These taste great either hot or cold, but are best right out of the oven.