Honeygrahammuffins Recipes

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. In medium bowl combine crumbs, flour, sugar, baking powder and salt. Set aside.2. In large bowl combine egg, milk, oil and vanilla. Add graham mixture, stirring until just combined. Stir in pecans.3. Line twelve 2 1/2-inch muffin cups with paper bake cups or spray with cooking spray. Fill each 2/3 full. Bake at 375°F about 15 minutes or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely or serve warm.

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.

CARROT AND HONEY MUFFINS

Steps:

• Mix flour, baking soda & spice together.
• Stir in sugar.
• Make a well in mixture and add honey.
• Add carrot & raisins.
• Beat the oil and eggs together and add to the mixture.
• Stir just to moisten. Do not overmix.
• Add mix evenly to a 12 hole muffin pan.
• Bake at 200'C for 20 minutes.
• Remove from oven and allow to cool in muffin pans for 10 minutes before turning out onto a wire rack.

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.

BRAN GRAHAM MUFFINS

Steps:

• Measure all dry ingredients into bowl. Mix in raisins.
• in another bowl beat egg until frothy.
• Add oil, molasses, buttermilk and vanilla, and beat to mix.
• pour wet ingredients over dry ingredients, and stir just enough to moisten.
• Spoon onto greased muffin tins, filling 3/4 full.
• Bake in 375 F oven for 20 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.

BANANA GRAHAM MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Line 16 (2 1/2 inch) muffin cups with paper liners or spray with nonstick cooking spray.
• In large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt.
• In medium bowl, whisk together bananas, apple sauce, milk, egg and vanilla.
• Stir apple sauce mixture into flour mixture just until moistened.
• Fold in pecans, if desired.
• Spoon evenly into prepared muffin cups.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Immediately remove from pan; cool on wire rack 10 minutes.
• Serve warm or cool completely.

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.