Honey Graham Muffins

"This is a great way to use honey graham crackers. The muffins turn out really moist and flavorful. Scrumptious!"
 
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photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE
photo by BLUE ROSE photo by BLUE ROSE
photo by CoffeeMom photo by CoffeeMom
Ready In:
20mins
Ingredients:
7
Yields:
10 muffins
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ingredients

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directions

  • Preheat oven to 400°F.
  • Place cupcake liners in muffin pan and set aside.
  • In a medium mixing bowl combine crackers, sugar and baking powder.
  • In a separate bowl lightly beat milk, egg whites, honey, and cinnamon.
  • Add the milk mixture to the cracker mixture and stir just until moistened.
  • Spoon batter into muffin pan and bake for about 15 minutes.
  • Let stand 5 minutes; remove from pan.

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Reviews

  1. These were great! I added a hershey kiss to the center of each one, and with about 3 minutes left, I put a marshmallow on top and let it melt. They're just like much more portable s'mores! Great recipe!
     
  2. These are great!! I used 1 whole egg and 1% milk and added 1/2c blueberries.
     
  3. They were o.k. For us they needed something else in it. I tried adding applesause to our second batch and they came out better.
     
  4. I was a little bored by these. They were very moist but I wasn't all that into the flavor. Next time I may try putting a middle layer of marshmallows and chocolate chips for a s'mores effect.
     
  5. These are the BEST muffins I have ever had! So moist and flavorful. Thanks for a great recipe! I wish I had made more!
     
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Tweaks

  1. I accidentally bought a box of graham cracker crumbs instead of crackers recently and this was a great way to use them up. I made the recipe vegan by substituting 3t. ground flax seeds mixed with 4 T. water in place of the egg whites, replaced the honey with Lyle's syrup and used oat milk instead of skim milk. The muffins are delicious and moist.
     

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