HONEY GRAHAM MUFFINS
This is a great way to use honey graham crackers. The muffins turn out really moist and flavorful. Scrumptious!
Provided by maui-dream
Categories Quick Breads
Time 20m
Yield 10 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Place cupcake liners in muffin pan and set aside.
- In a medium mixing bowl combine crackers, sugar and baking powder.
- In a separate bowl lightly beat milk, egg whites, honey, and cinnamon.
- Add the milk mixture to the cracker mixture and stir just until moistened.
- Spoon batter into muffin pan and bake for about 15 minutes.
- Let stand 5 minutes; remove from pan.
HONEY GRAHAM CRACKER MUFFINS
Make and share this Honey Graham Cracker Muffins recipe from Food.com.
Provided by FloridaGrl
Categories Quick Breads
Time 18m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Position the oven rack in the center of the oven. Preheat oven to 400°F To prepare the muffin tins, spray the inside of the cups and the rims around the cups with nonstick spray. If using the paper muffin cups, just put them inside the cups. If using silicon muffin pans, spray as directed, then place them on a baking sheet.
- NOTE: You can also use 1 1/2 cups purchased graham cracker crumbs. If you do this, don't process the crumbs in the food processor, just whisk them into the flour.).
- Break up the graham crackers and place them in the bowl of the food processor fitted with the chopping blade. Process for about 1 minute, stopping to reposition the larger chunks as necessary, until the crackers are ground into crumbs. Transfer the crumbs to a medium bowl and whisk in the flour, baking powder and salt until well mixed. Set aside.
- In a large bowl, whisk the egg until lightly beaten, then whisk in the apple sauce and honey until well blended. Whisk in the milk, melted butter, and vanilla until smooth.
- Stir the flour mixture into the batter using a wooden spoon. Do not overmix--simply moisten the flour, leaving the batter grainy, even with a few lumps.
- Fill the prepared pans three quarters full. Use additional greased tins or small oven-safe, greased ramekins for the leftover batter. Or simply save for a second batch. Bake for 18 minutes, or until the muffins have rounded brown tops, and a toothpick stick in the middle of one comes out clean.
- Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn't stuck. If one is, gently rock it back and forth until to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing these muffins, allow to cool completely on the rack. Then package them in airtight containers or freezer proof bags. These muffins will keep up to 24 hours at room temperature or up to one month in the freezer.
Nutrition Facts : Calories 166, Fat 7.7, SaturatedFat 4.4, Cholesterol 35.7, Sodium 249.1, Carbohydrate 21.9, Fiber 0.6, Sugar 8.1, Protein 2.9
HONEY-GRAHAM MUFFINS
Provided by Ed Farrey
Categories Ginger Dessert Bake Back to School Honey Cinnamon Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes twelve 2 3/4 inch muffins
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Coat a muffin tin with spray, oil, or butter and set aside.
- 2. Combine all the dry ingredients thoroughly in a large bowl.
- 3. Whisk together all the wet ingredients in a medium bowl.
- 4. Add the wet ingredients to the dry and mix just until evenly blended, using as few strokes as possible.
- 5. Fill each muffin cup with batter. Bake for about 20 minutes, or until the tops begin to brown. Remove from the pan and place on a cooling rack. For optimal taste, let cool completely before serving.
- Variations:
- Multigrain Muffins:
- Substitute whole wheat pastry flour or regular whole wheat flour for the graham flour. Increase the ground ginger to 1/4 teaspoon and omit the cinnamon. Add 1/2 cup old-fashioned rolled oats to the wet ingredients. Increase the buttermilk to 1 1/4 cups and omit the maple syrup and vanilla. Mix as instructed and bake for about 20 minutes, or until the tops begin to brown.
- Orange-Raisin Bran Muffins:
- Substitute whole wheat pastry flour or unbleached white flour for the graham flour. Substitute 3/4 cup bran for the wheat germ, omit the cinnamon and ginger, and add 1/2 cup raisins to the dry ingredients. Add 1 tablespoon grated orange zest and 1 teaspoon orange extract to the wet ingredients. Decrease the honey to 2 tablespoons, increase the molasses to 2 teaspoons, and omit the maple syrup and vanilla. Mix as instructed and bake for about 20 minutes, or until the muffins are golden.
GRAHAM MUFFINS
Graham cracker crumbs and honey give these muffins great flavor. Serve them warm for a special treat.
Provided by My Food and Family
Categories Home
Time 38m
Yield Makes 9 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF. Mix crumbs, sugar and baking powder in medium bowl.
- Add milk, egg and honey; stir just until moistened. Spoon into 9 greased muffin cups, filling each 2/3 full.
- Bake 15 to 18 min. or until lightly browned. Let stand 5 min.; remove from pan. Serve warm.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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