Graham Nut Muffins Recipes

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.

BANANA-NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
• Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
• Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
• Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
• Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

BANANA-NUT MUFFIN RECIPE

Steps:

• Heat oven to 400ºF.
• Combine graham crumbs, sugar and baking powder until well blended. Mix all remaining ingredients except nuts in large bowl. Add graham mixture; stir just until moistened.
• Spoon into 12 paper-lined muffin cups; top with nuts.
• Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.

GRAHAM NUT MUFFINS

Steps:

• Heat oven to 375°F.
• Line 12 muffin cups with paper baking cups, or spray with cooking spray.
• In large bowl, combine graham cracker crumbs, all purposed, flour, whole wheat flour, brown sugar and baking powder; mix well.
• Sit in pecans and dates.
• Slightly beat egg whites in small bowl.
• Add milk and oil; blend well.
• Add to dry ingredients all at once; stir until dry ingredients are just moistened.
• Fill muffin cups 3/4 full.
• Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean.
• Cool 1 minute; remove from pan.

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.

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.

GRAHAM MUFFINS

Steps:

• 1. In medium bowl combine crumbs, flour, brown sugar, baking powder and salt. Set aside.2. In small bowl stir together egg, milk, oil and vanilla. Add to graham mixture, stirring until just combined. Stir in pecans or raisisns.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.

GRAHAM MUFFINS

Steps:

• 1. In medium bowl combine crumbs, flour, brown sugar, baking powder and salt. Set aside.2. In small bowl stir together egg, milk, oil and vanilla. Add to graham mixture, stirring until just combined. Stir in pecans or raisisns.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.