Graham Cracker Muffins Food

S'MORES MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Toss the chocolate chips with 2 teaspoons flour in a small bowl; set aside.
• Whisk the remaining flour, the graham cracker crumbs, baking powder and salt in a large bowl. Whisk the sugar, melted butter, milk, vanilla and eggs in a medium bowl until smooth; stir into the flour mixture until just combined. Stir in the chocolate chip mixture.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Top each muffin with 1 tablespoon marshmallow cream. Let set 10 minutes.

GRAHAM CRACKER MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 10 muffin cups or line with paper muffin liners.
• In a large bowl, combine cracker crumbs, sugar and baking powder. Stir in milk, egg and honey; mixing just until moistened. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes, then move to a wire rack to cool completely.

GRAHAM MUFFINS

Steps:

• Heat oven to 400ºF. Mix crumbs, sugar and baking powder in medium bowl.
• Add milk, egg and honey; stir just until moistened. Spoon into 9 greased muffin cups, filling each 2/3 full.
• Bake 15 to 18 min. or until lightly browned. Let stand 5 min.; remove from pan. Serve warm.

GRAHAM CRACKER MUFFINS

Steps:

• In medium bowl, combine crumbs, sugar and baking powder.
• Add eggs, milk and margarine; stir just until moistened.
• Spoon batter paper-lined muffin pan cups.
• Bake at 400° for 18 to 20 minutes or until toothpick inserted in center comes out clean.
• Serve warm.

GRAHAM CRACKER DATE MUFFINS

Steps:

• Mix the milk and vinegar together.
• Preheat the oven to 400 degrees.
• In a large mixing bowl beat the egg whites and milk mixture.
• Add the brown sugar, butter, and applesauce.
• Add the rest of the ingredients and mix together.
• Spray a muffin tin with non-stick spray and fill the cups.
• Bake for 20 to 25 minutes.

CHERRY CHEESECAKE MUFFINS

Steps:

• Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F.
• To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.
• To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
• In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
• Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
• With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.

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 GRAHAM CRACKER MUFFINS

Steps:

• 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.

GRAHAM CRACKER MUFFINS

Steps:

• Preheat oven to 400.
• Combine graham cracker crumbs, sugar, flour, baking powder, salt and chocolate chips in bowl; mix well. Stir in melted butter. Pour milk and egg over mixture; mix lightly.
• Fill greased muffin cups 2/3 full. Bake for 20 minutes. Makes 12.

S'MORE MUFFINS

Steps:

• Preheat oven to 350°F. Mix crumbs, sugar and baking powder in medium bowl. Add milk, egg and honey; stir just until moistened. Stir in 1/2 cup of the chopped chocolate.
• Spoon batter evenly into greased muffin pan, filling each cup 2/3 full. Mix remaining chopped chocolate, marshmallows and crumbled grahams; sprinkle evenly over batter in pan. Press lightly into batter.
• Bake 22 minutes or until lightly browned. Let stand in pan on wire rack 5 minutes; remove from pan. Serve warm.