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Honey-Graham Muffins

2.5

(2)

These muffins have the comforting flavor of graham crackers, with just a hint of cinnamon and sugar.

Recipe information

  • Yield

    Makes twelve 2 3/4 inch muffins

Ingredients

1 1/2 cups graham flour
3/4 cup wheat germ, toasted
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 cup plus 3 tablespoons low-fat butermilk
1/4 cup canola or corn oil
1 large egg
2 tablespoons plus 1 teaspoon honey
2 teaspoons maple syrup
1 teaspoon molasses
1 teaspoon vanilla extract

Preparation

  1. Step 1

    1. Preheat the oven to 350°F. Coat a muffin tin with spray, oil, or butter and set aside.

    Step 2

    2. Combine all the dry ingredients thoroughly in a large bowl.

    Step 3

    3. Whisk together all the wet ingredients in a medium bowl.

    Step 4

    4. Add the wet ingredients to the dry and mix just until evenly blended, using as few strokes as possible.

    Step 5

    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.

  2. Variations:

  3. Multigrain Muffins:

    Step 6

    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.

  4. Orange-Raisin Bran Muffins:

    Step 7

    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.

3 Bowls
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