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
Preparation
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.
Variations:
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.
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.
