Graham Cracker Muffins. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........



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 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.



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.





Enjoy!

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Comments

  1. I cannot wait to make these. I have my grandkids staying with me and I think they'll love them. Thanks

    ReplyDelete
  2. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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