Recipe: Graham muffins
Posted January 16, 2014
I buy a box of graham cracker crumbs every December about a day after I throw out the nearly full box of crumbs that I purchased the previous December.
I buy them to make my favorite seven layer bars for Christmas, a sugar bomb of chocolate, butterscotch, coconut, pecans and sweetened condensed milk on top of a graham cracker crumb and butter crust. I'm sad to report that I probably eat about 75 percent of the pan each year.
Then, I always have great intentions of using up the rest of the box of graham cracker crumbs for something else. I mean, you've got some great options - pies, cheesecakes, toppings on ice cream or yogurt. Of course, I never get around to it.
But this year, I spied a recipe for muffins on the side of the Honey Maid box that I bought this year. With just six ingredients that I had in my cupboards and refrigerator, it seemed easy enough. In fact, I thought it might be a fun little activity for my preschooler and I as we wait for big sister to get home.
This week, I whipped them up. If you're looking for a healthful after school snack, this isn't your go-to option. These are very sweet. In fact, they are so sweet, I might skip the icing next time around.
But they are simple, incredibly moist and a great treat after a long day at school. They'd also be a great way to get rid of stale graham crackers that you might have at the back of your pantry.
(from the Honey Maid graham cracker crumb box)
2 1/2 cups graham cracker crumbs
1/4 cup sugar
2 tsp. baking powder
1 cup skim milk
2 tablespoons honey
Preheat your oven to 400 degrees and prepare a muffin pan with cooking spray. Mix the dry ingredients together. In another bowl, mix the wet ingredients. Dump the dry ingredients into the wet ingredients and mix it all together (it looked a bit like sand at first, which my preschooler loved). Bake for 15 to 18 minutes or until a toothpick comes out clean. Let them cool for five minutes before you take them out of the pan. I was able to make 10 muffins with the batter.
To make the icing, the Honey Maid box suggests mixing 1.5 cups of powdered sugar with 2 tablespoons milk and mix together. I only needed about half that much.
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