Sunday, August 27, 2006
Honey Maid Graham Muffins
Favorite Brand Name Bake Sale Cookbook Copyright 1997
3 cups Honey Maid Honey Grahams, finely rolled into crumbs I used Keebler Original Flavor
¼ cup sugar
2 teaspoons baking powder
1 cup skim milk
1 egg, slightly beaten
2 tablespoons honey
In a medium bowl, combine crumbs, sugar and baking powder. Stir in milk, egg and honey just until moistened. Spoon batter into 9 greased 2 ½-inch muffin-pan cups.
Bake at 400 degrees F for 15 to 18 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pan. Serve warm.
Makes 9 muffins.
No flour? No problem. You can whip up some muffins with some crushed up graham crackers. For some reason, I keep buying graham crackers although we really don't eat them. I've been on a streak of using up excess so when I saw this recipe, I thought it would be a good way to help clear out those graham crackers. I was a little concerned that there was no added fat but these were moist enough without it. In hindsight I wish I would have added some raisins. Or, ooh, I just thought of this, a dollop of jam in the middle! Obviously, without any of these add-ins, these muffins simply taste like graham crackers.
I hit the auction alone last Friday. It's not a big place but there are probably at least 15 stands selling produce and comparing prices and quality was overwhelming, even without a husband and whiney child along. I bought plums, strawberries, red peppers, garlic, parsley, another eggplant, asparagus, and a sweet onion. And then I kicked myself after I got home, regretting all the things I passed on. Oh well, there's always next Friday!
I can tell fall is coming. I actually cooked quite a bit over the weekend. I'm just plain sick of all the other options. We've eaten at McDonald's way too often this summer.
Question of the Day: What cool weather dishes are you looking forward to?