February 23, 2011

New to Me Recipe... Graham Cracker Muffins....

I thought I'd share a recipe that I found.... 

Adapted from: MOSTLY MUFFINS by Barbara Albright & Leslie Weiner, copyright 1984

Graham Cracker Muffins
Preheat the oven to 400*
Makes 12

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 Egg
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.... 

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