Honey Graham Muffins Recipes

HONEY GRAHAM MUFFINS

Steps:

• 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.

HONEY MAID GRAHAM MUFFINS

Steps:

• 1. Mix together crumbs, sugar and baking powder. Sir in milk, eggs and honey just until moistened. Spoon batter evenly into greased medium-size muffin pan. Fill each 2\3 full. Bake 400* for 15-18 minutes

GRAHAM MUFFINS

Steps:

• Grease 16 muffin cups or line with paper bake cups; set aside.
• In a medium mixing bowl combine graham crackers, flour, sugar, baking powder, and baking soda. Make a well in the center of the dry ingredients.
• In a bowl combine egg, milk, and oil. Add all at once to dry ingredients. Stir just until moistened. Stir in chopped nuts.
• Fill muffin cups 2/3 full. Place a pecan piece atop each. Bake in a 375 degree F oven for 15 to 18 minutes or until golden. Remove from cups. Makes 16.

GRANDMA'S HONEY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

HONEY-GRAHAM MUFFINS

Steps:

• 1. Preheat the oven to 350°F. Coat a muffin tin with spray, oil, or butter and set aside.
• 2. Combine all the dry ingredients thoroughly in a large bowl.
• 3. Whisk together all the wet ingredients in a medium bowl.
• 4. Add the wet ingredients to the dry and mix just until evenly blended, using as few strokes as possible.
• 5. Fill each muffin cup with batter. Bake for about 20 minutes, or until the tops begin to brown. Remove from the pan and place on a cooling rack. For optimal taste, let cool completely before serving.
• Variations:
• Multigrain Muffins:
• Substitute whole wheat pastry flour or regular whole wheat flour for the graham flour. Increase the ground ginger to 1/4 teaspoon and omit the cinnamon. Add 1/2 cup old-fashioned rolled oats to the wet ingredients. Increase the buttermilk to 1 1/4 cups and omit the maple syrup and vanilla. Mix as instructed and bake for about 20 minutes, or until the tops begin to brown.
• Orange-Raisin Bran Muffins:
• Substitute whole wheat pastry flour or unbleached white flour for the graham flour. Substitute 3/4 cup bran for the wheat germ, omit the cinnamon and ginger, and add 1/2 cup raisins to the dry ingredients. Add 1 tablespoon grated orange zest and 1 teaspoon orange extract to the wet ingredients. Decrease the honey to 2 tablespoons, increase the molasses to 2 teaspoons, and omit the maple syrup and vanilla. Mix as instructed and bake for about 20 minutes, or until the muffins are golden.

HONEY MUFFINS

Steps:

• In a large mixing bowl, add the first 6 ingredients; stir to combine.
• In another bowl, add the honey, milk, butter, and egg; whisk to combine and until mixture is smooth.
• Add liquid ingredients to dry ingredients.
• Fold in just until moistened (do not overmix).
• Pour batter into 12 muffin tins that have been lightly buttered or sprayed with non-stick spray.
• Bake at 400° for about 20 minutes or until pick comes out clean.
• Cool in pan on a wire rack before turning out of pan.