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!
Laura of Petite Allergy Treats says these pretty Orange Blueberry Muffins “are bursting with blueberries and real orange zest. Classic but better since they are gluten free, dairy free, soy free, egg free, peanut free, and tree nut free.” Laura even shares her trick for preventing dreaded gummy insides when adding frozen blueberries to your muffins.