Graham Muffins
Yield
9 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 44 | squares |
graham crackers/wafers
finely rolled, (about 3 cups graham cracker crumbs) |
*
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | cup |
milk, skim
|
|
| 1 | large |
eggs
slightly beaten |
|
| 2 | tablespoons |
honey
|
|
| 1 | x |
powdered sugar
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 44 | squares |
graham crackers/wafers
finely rolled, (about 3 cups graham cracker crumbs) |
*
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 237 | ml |
milk, skim
|
|
| 1 | large |
eggs
slightly beaten |
|
| 3E+1 | ml |
honey
|
|
| 1 | x |
powdered sugar
optional |
*
|
Directions
Mix crumbs, sugar and baking powder in medium bowl.
Stir in milk, egg and honey just until moistened. Spoon batter into 9 greased 2½ inch muffin-pan cups.
Bake at 400℉ (200℃) for 15 to 18 minutes or until toothpick inserted in center comes out clean.
Let stand 5 minutes; remove from pan.
Serve warm with powdered sugar glaze if desired.
Makes 9 muffins
