We all know that cranberries say fall and I’d say that muffins do, too. Of course, you can enjoy both all year long, but they definitely add to the delight that is fall. Adding some walnuts to the mix makes sense because walnuts are also harvested in the fall. Nut harvesting is a lot of work, but a glorious thing. We used to harvest our own black walnuts and pecans each fall. The black walnuts were much more work, but a glorious thing and worth it. But I digress. Totally. Let’s get back to the muffins. Cranberry Walnut Muffins to be exact, but I bet you knew they were coming. These Cranberry Walnut Muffins come from a recipe from Mielle Chénier-Cowan Rose’s new cookbook, Veganish: The Omnivore’s Guide to Plant Based Cooking, which Audrey of Gluten-Free Vegan Love adapted.
I’ve always felt that even the existence of French Toast was really an endorsement for dessert at breakfast. Am I right? Whether you top it with maple syrup or powdered (confectioners) sugar, it truly has all the qualifications for a luscious dessert. And even your eaters of more “functional” breakfast fare (cereal, eggs, etc.) tend to find French Toast irresistible. (Admittedly, I’m thinking of my own cereal-for-breakfast-every-morning guy who swoons at French Toast.) So I love that Amanda (A Few Shortcuts) has turned her French Toast casserole recipe into Stuffed French Toast Muffins! She filled hers with cream cheese and fruit—in this case, blackberries, but you can use your favorite filling. As Amanda notes in her recipe, you simply use gluten-free bread (regular or French) for a gluten-free version and dairy-free milk and dairy-free cream cheese (like Tofutti or Go Veggie) for a dairy-free version.
This statement might shock some of you, but I don’t always go for cupcakes. Sometimes … but not always. And when I do go for cupcakes, I tend to go for cupcakes that have just slightly more of a muffin, “comfort food” vibe. So these Maple Pecan Cupcakes from Kylie of The Gluten- and Dairy-Free Bakehouse speak to me!