A super-busy schedule this year has led to a new breakfast paradigm -- coffeecake.
Or it could be muffins or a sweet yeast bread. Portability is the point. Grab-n-go. Eat and run. But it also should be healthy, so whole wheat flour is a must, and preferably at least one other type of flour or grain. It must have fruit (or vegetables) or nuts or both, though dried fruit aren't favorites. Can't be too crumbly, so streusel toppings have to go in the middle or be well embedded. Glazes should dry hard enough that they don't cause sticky fingers.
We've scoured the Innernetz and cookbooks, even the backs of cereal boxes. The first, and most obvious candidate was six-week muffins (which lasted a month, which is about two weeks too long), Moravian Sugar Cake, zucchini cake, pumpkin bread, orange oatmeal muffins, banana peanut butter bread, chestnut sour cream coffeecake, a cinnamon crunch cake from the side of the Raisin Bran box; grapefruit-ginger tea bread from Vegetarian Times, cocoa babka, blueberry crunch coffeecake and the criminally underhyped Russian coffeecake with a chocolate-almond-apricot filling from The Enchanted Broccoli Forest.
Time for a break from baking -- this week we're buying the coffeecake/muffins/whatevs. Where should we go for good and healthy options, and what should we get?