Wheatena

 

By Bruce Shawkey

Wheatena is an American high-fiber, toasted-wheat cereal that originated on Mulberry Street in New York City, New York, circa 1879, when a small bakery owner began roasting whole wheat, grinding it, and packaging it for sale under this brand name.

I was introduced to Wheatena in the mid-1980s by my host family in New Jersey while scoping out job prospects in New York City. It made for an inexpensive, yet nutritious, breakfast.

In the ensuing years, I learned to make Wheatena muffins, which I jokingly refer to as "colon blow muffins." The recipe used to be right on the box, but is now archived on the Internet. I put a dab of apricot or strawberry jam in the center of each before baking just to make them a little more interesting. Dawn and I both love them, especially when they come out of the oven and cool for about 15 minutes and topped with butter.

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