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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!