Honey Graham Cracker Muffins

Name: Honey Graham Cracker Muffins
Cook time: 18 min
Total time: 18 min
Yield: 12 muffins, 12 serving(s)
Ingredients: nonstick cooking spray or paper baking cup; 12 whole graham crackers (see NOTE); 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 large egg, at room temperature; 1/3 cup applesauce; 1/4 cup honey; 1 cup milk (whole or low fat, but not skim or nonfat); 6 tablespoons unsalted butter, melted and cooled; 1 teaspoon vanilla extract

Submitted by FloridaGrl

"Dense, rich muffins that remind you of those long ago "snack times"."

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Ready In:: 18mins
Ingredients:: 11
Yields:: 12 muffins
Serves:: 12

ingredients

nonstick cooking spray or paper baking cup
12 whole graham crackers (see NOTE)
1 cup all-purpose flour
1 tablespoon baking powder
¹⁄₂ teaspoon salt
1 large egg, at room temperature
¹⁄₃ cup applesauce
¹⁄₄ cup honey
1 cup milk (whole or low fat, but not skim or nonfat)
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

directions

Position the oven rack in the center of the oven. Preheat oven to 400°F To prepare the muffin tins, spray the inside of the cups and the rims around the cups with nonstick spray. If using the paper muffin cups, just put them inside the cups. If using silicon muffin pans, spray as directed, then place them on a baking sheet.
NOTE: You can also use 1 1/2 cups purchased graham cracker crumbs. If you do this, don't process the crumbs in the food processor, just whisk them into the flour.).
Break up the graham crackers and place them in the bowl of the food processor fitted with the chopping blade. Process for about 1 minute, stopping to reposition the larger chunks as necessary, until the crackers are ground into crumbs. Transfer the crumbs to a medium bowl and whisk in the flour, baking powder and salt until well mixed. Set aside.
In a large bowl, whisk the egg until lightly beaten, then whisk in the apple sauce and honey until well blended. Whisk in the milk, melted butter, and vanilla until smooth.
Stir the flour mixture into the batter using a wooden spoon. Do not overmix--simply moisten the flour, leaving the batter grainy, even with a few lumps.
Fill the prepared pans three quarters full. Use additional greased tins or small oven-safe, greased ramekins for the leftover batter. Or simply save for a second batch. Bake for 18 minutes, or until the muffins have rounded brown tops, and a toothpick stick in the middle of one comes out clean.
Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn't stuck. If one is, gently rock it back and forth until to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing these muffins, allow to cool completely on the rack. Then package them in airtight containers or freezer proof bags. These muffins will keep up to 24 hours at room temperature or up to one month in the freezer.