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Recipe originally published
in Simple and Delicious, December/January 2011.
I have to be honest; I don’t have
much of a sweet tooth. If I do get a
craving, it is usually in the morning and can be taken care of with a cup of
coffee with cream & sugar. Of
course, that isn’t the healthiest option and doesn’t leave me full to make it
to lunch. Because of this, I am always looking
for easy to make and semi-healthy morning pastries. I don’t try to fool myself: Muffins, bagels, donuts
are not the healthiest option for me, but every once in a while, I just gotta
have one!!!
I was really excited that this
recipe used a whole wheat flour blend. I
really want to start cooking with more whole grains, and this was a great place
to start. Simple and slightly healthier
than normal – I’m in!
