For my, graham crackers brings back childhood memories – memories of s’mores, slices and slices of my Mom’s favorite dessert, New York Cheesecake, and just snacking on graham crackers from the box. Although we don’t buy graham crackers often these days, I had some leftover from our recent coconut cream love pie and decided graham cracker muffins would be a sweet breakfast treat. I know, “cracker” and “muffin” don’t logically follow one another in a title. But, trust me, give these a try – they are a childhood taste packaged in an unexpected form.
Graham Cracker Muffins, from Kansas Wheat Commission
1 1/2 cups graham cracker crumbs, finely crushed (approx. 10)
1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup brown sugar
1/2 cup sweetened dried cranberries or raisins
1 1/2 teaspoons baking soda
1 1/4 cups buttermilk
2 egg whites, slightly beaten
1/3 cup vegetable oil
- Preheat oven to 375 degrees F. Grease bottoms only or line with baking papers 12 (2-inch) muffin cups.
- In large bowl, combine graham cracker crumbs, all-purpose flour, whole wheat flour and brown sugar; mix well. Stir in dried cranberries or raisins.
- In small bowl, dissolve baking soda in buttermilk. Add egg whites and oil; mix well.
- Add to dry ingredients; stir just until dry ingredients are moistened.
- Fill muffin cups about 3/4 full. (An ice cream scoop works well for this.)
- Bake 17-18 minutes or until done. Remove muffins from pan; cool on wire rack.
Nutritional Analysis: One muffin provides 241 calories, 4 g protein, 39 g carbohydrates, 8 g fat, 1 mg cholesterol, 2 g dietary fiber, 46 mg calcium, 131 mg potassium and 289 mg sodium.