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.
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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?
These muffins look really good! Cool weather dishes...soup, soup, soup!!!! I think my favorite time of year food wise is summer because of vegetables and fruit, but I DO love soup!
ReplyDeleteI am going to add these muffins to my list to try.
ReplyDeleteI am looking forward to baking more and making chili.
Bean soup, and I tend to make more pot roasty type dishes when it is cooler out.
ReplyDeleteBTW - I tried the recipe you used on eggplant but subbed zucchini cut into sticks. That is the crunchiest baked coating I have ever tasted, and it adhered beautifully. Even DH thought they looked good enough to try. He didn't LIKE it, but he tried it ;).
Love the name of your muffins! I can't wait to make shepards pie. I had the oven on for 10 minutes yesterday to heat up some bread and the extra heat nearly killed us.
ReplyDeleteI can just see these with a lump of lemon curd in the middle! Or slathered with butter. Yum.
ReplyDeleteI love making soups and stews in the winter. And chili. I have at least one night a week once it cools off that is designated "soup" night. I can't wait! :)
ReplyDeleteWhat a great idea to use those leftover Graham Crackers! I love it.
ReplyDeleteI am really looking forward to apple pie, pumpkin pie, ginger cookies, chicken pot pie, and chicken cacciatore.
I cook the same all year. Maybe because the air conditioning is always cranked up. But, living in the southwest, that's the way you need to have it.
ReplyDeleteJan
More pot roasts and slowcooker meals. Those muffins are going to get baked here in the very near future as I cleaned out the cupboard that houses all things in boxes and in there was three boxes of graham crackers...I think they were multiplying on their own in there!
ReplyDeleteVery interesting. I'll have to give these a try.
ReplyDeleteI am looking forward to making a huge pot of chicken pastry. And my grandmothers vegetable soup. I love the fall and am anxious to start cooking autumn foods!
ReplyDelete