McDonald’s Australia has quietly introduced wholemeal muffins to its breakfast menu as a slightly healthier alternative to white bread. Despite not being a wholemeal guy, I can happily report that this fresh take on the Sausage & Egg McMuffin is substantially tastier than the traditional version. No really. Who knew fibre could be so delicious?
Wholemeal is a type of bread made from ground whole grains combined with white flour. The result is a rough-textured bread that contains more fibre, vitamins and minerals than its plain white counterpart. It’s also considered easier to digest.
On the downside, it lacks that pillowy softness that flabby westerners have become accustomed to; a penchant that led to weakness and scurvy in World War 1-era males. These days, most white breads are loaded with extra nutrients, but it’s still not a patch on whole grain varieties.
Despite its noted health benefits, I don’t normally go in for brown bread. I find it too coarse with a flavour that detracts from the fillings. Subsequently, the idea of a wholemeal Sausage & Egg McMuffin didn’t exactly get me salivating — it’s just the same old thing with the addition of granny bread, right? Well, only if your granny resembles this lot.
In my humble and blindsided opinion, the Wholemeal McMuffin is a marked improvement on the original. One of the worst things about regular McMuffins is the bread’s tendency to get a bit soggy in the paper. The wholemeal version didn’t suffer from this at all. Instead, the bread remained pleasantly firm and dry to the last bite.
Plus, the fact that it’s healthier than white bread gives you an entirely unwarranted sense of eating a healthy breakfast. You’ll still die of heart failure, but at least you’ll be pooping regularly beforehand.
If you’re partial to the odd McMuffin, we highly recommend giving the wholemeal version a whirl. It doesn’t re-invent the wheel — it just tastes better.