|Graham Cracker Muffins|
Graham Cracker Muffins
adapted from: Mostly Muffins
1 c flour
1/2 c graham cracker crumbs
1/2 c wheat germ
1/4 c whole wheat flour
1/4 c sugar
1 1/4 t baking soda
1/2 t salt
1 c buttermilk
1/3 c oil
1/3 c molasses
1/2 c raisins - optional (I did not use)
Preheat oven to 400 degrees. Prepare a 12 cup muffin tin, set aside.
Combine dry ingredients in a large bowl, whisk to combine.
Combine egg, oil, and molasses in a small bowl, whisk to combine and beat egg.
Add wet group and milk to dry group. Mix well. The batter is thin. Divide batter between tins equally.
Bake 15 - 20 minutes, or until tests done in your oven. Remove from oven and let cool 5-10 minutes, loosen muffins from sides of the tin and turn on to their sides to release steam. Makes 12.
Brown sugar Cinnamon Butter
4 T soft butter
1 T brown sugar
1/8 t cinnamon
Grandma tested, granddaughter approved!
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