There is nothing better than french toast on Sunday mornings. Being able to have it weekday mornings would be a major accomplishment, so cooking it ahead of time in muffin-form sounded perfect to me. This French Toast Muffin recipe is a good one and relatively healthy; I didn’t change much — added extra cinnamon and used fresh diced strawberries instead of frozen mixed berries (I did this to appeal to my daughter Lauren’s taste, but since she picked around the strawberries anyway, I’ll stick to the nice assortment of mixed berries next time). Just pop the extras in the fridge and then heat them up for 20-30 seconds in the microwave. And of course, extra maple syrup drizzled on top is a must.