I recently bought way to many Lemon and Blueberry Lemon Breakfast Muffins thinking that my kids would eat them for breakfast, like they usually do, and I could have a few of my favorite as well. As it turned out, they weren’t getting eaten and I was afraid we weren’t going to eat them all. So, I started brain storming about how to make them useful because I can’t stand to waste food. Then it hit me… Muffin French Toast.
What kind of Muffin should I use?
In my opinion, any fruit muffin will do but you have to consider the results. In this recipe and video tutorial, I’m using a Lemon Muffin and I think that the lemon really sets this recipe off but Blueberry pancakes are tasty too so, I’d imagine that Blueberry Lemon Muffins would be even better.
Maybe Chocolate Chip or Banana Muffins would make good Muffin French Toast but I might think twice about using a poppy seed or Chocolate flavored Muffin. I haven’t tried either but it’s my opinion that they wouldn’t turn out as well.
Breakfast Muffin French Toast Pancake Ingredients:
1 5.5 oz Large Muffin, premade and preferably Lemon 3 Large Eggs 1/4 cup Half and Half 1 tsp butter, salted
Maple Syrup for topping or try my Berry Syrup
Follow the instructions in the video tutorial and I’ll show you exactly how to make Breakfast Muffin French Toast Pancakes.
I promised to show you how to make Berry Syrup on my Oreo Waffles video and here it is. It goes great on Pancakes and French Toast as well and It doesn’t get any easier than this. You can also add a pinch of Cinnamon if you’d like and either Vanilla or Maple to authenticate the syrup but it isn’t necessary. This recipe can be as thick or as thin as you want to make it by adjusting the cornstarch. Also, you can make this a singular recipe by using one fruit only to make your syrup if you prefer just Raspberry or Blueberry syrup only. And, if you prefer, you can puree this in a blender when it’s done if you don’t want it to be chunky like mine.
Be sure to check out that Oreo Waffle in the link below and the Cherry Topping if you’d like another alternative to the Berry Syrup. I also make mean Puff Pancakes that go wonderfully with either one of these toppings!