Best 7 Honey Maid Graham Muffins Recipes

HONEY MAID GRAHAM MUFFINS

Steps:

• 1. Mix together crumbs, sugar and baking powder. Sir in milk, eggs and honey just until moistened. Spoon batter evenly into greased medium-size muffin pan. Fill each 2\3 full. Bake 400* for 15-18 minutes

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:

• 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.

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 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.

GRANDMA'S HONEY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

HOMEMADE HONEY GRAHAMS

Steps:

• Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed., Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets. , Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.