Nothing is more satisfying than an empty crumpled bag of whole wheat flour sitting on my kitchen counter. Especially a month before Passover.
So when I saw Mark Bittman’s “Whole Wheat Muffin, The Remix” recipe in the New York Times, I decided it was worth a try.
The only problem was, it called for “preferably whole wheat pastry flour”, and I only had a bag of regular whole wheat flour. I also decided to see if anyone would notice if I substituted agave nectar for sugar.
I ran out and bought buttermilk, (you can also make your own easy buttermilk HERE) and on Sunday morning the muffins were mixed, baked, and out of the oven within the hour. Cleanup was a cinch. I made a double batch. The first bunch was filled with a baked and mashed sweet potato. I topped those with leftover shredded coconut from my freezer. The second batch was mixed with 3 really ripe bananas that would have otherwise gone in the garbage. I topped them with chocolate chunks just to make sure that they didnt look too healthy.
Well, I left them all in a plate, and ran out to exercise.
Conclusion: The all time favorite was the banana chocolate. Not such a hit was the sweet potato topped with coconut.
They never even guessed that agave nectar was the sweet culprit.
This is a really great grab- and- go breakfast item for the older members of the family. I have a feeling that kids under eighth grade wouldnt go for it so early in the morning but its worth a try. This is also not a recipe for a sugar lover like my sister-in-law who would rather have a Snickers for breakfast. Give it a try!