Adapted from: MOSTLY MUFFINS by Barbara Albright & Leslie Weiner, copyright 1984
Graham Cracker Muffins
Preheat the oven to 400*
1 1/4 Cup white flour (OR 1 Cup white and 1/4 Cup whole wheat flour)
1/2 Cup graham cracker crumbs
1/2 Cup wheat germ
1/4 Cup sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
1 Cup buttermilk
1/3 Cup oil
1/3 Cup Molasses
1/2 Cup Raisins (optional)
Spray baking spray on a regular size 12 muffins tin or coat with shortening and flour.
Combine the dry ingredients in a bowl and stir.
Add the wet ingredients to the dry and mix well.
Stir in the raisins and then spoon the batter into the prepared muffin tin.
Optional:sprinkle the tops of muffins with cinnamon sugar before baking.
Bake 15-20 minutes or until it tests done (springs back when touched).
OPINION: I used white flour, no raisins, Smart balance oil and low-fat cinnamon graham crackers! I also sprinkled the tops with at little bit of cinnamon sugar. The muffins are moist and have a pretty good flavor! (Yes, I did put a little bit of Smart Balance butter on it!) Ymmmmmm....