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Graham Cracker Muffins, a festive foods rewind


During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted November 14, 2010.


Graham Cracker Muffins
adapted from:  Mostly Muffins
Barbara Albright & Leslie Weiner
400 degree oven

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 egg
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 small bowl, whisk to combine and beat egg.


Add wet group and milk to dry group. Mix well. Batter is thin. Divide batter between muffin cups 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 tin and turn on to their sides to release steam. Makes 12.


Serve with:

Brown sugar Cinnamon Butter
4 T soft butter
1 T brown sugar
1/8 t cinnamon
Set this up to soften while the muffins bake.

Combine well, making sure no streaks of butter are present, serve with muffins.



As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

Recipe rating:  Oh Yes will make again!

2 comments

  1. graham cracker muffins. My kids who are obsessed with graham crackers are going to flip for these! Wonderful

    ReplyDelete
  2. Lovely muffins, Melynda! Perfect for any occasions!
    Happy Thanksgiving!

    ReplyDelete

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