Honey Graham Cracker Muffins Recipe

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Honey Graham Cracker Muffins
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Ingredients
11
Count
Nutrition
1049
Calories
Total time
18
Minutes
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Ingredients:

Directions:

  1. Position the oven rack in the center of the oven. Preheat oven to 400°F To prepare the muffin tins, spray the inside of the cups and the rims around the cups with nonstick spray. If using the paper muffin cups, just put them inside the cups. If using silicon muffin pans, spray as directed, then place them on a baking sheet.
  2. NOTE: You can also use 1 1/2 cups purchased graham cracker crumbs. If you do this, don't process the crumbs in the food processor, just whisk them into the flour.).
  3. Break up the graham crackers and place them in the bowl of the food processor fitted with the chopping blade. Process for about 1 minute, stopping to reposition the larger chunks as necessary, until the crackers are ground into crumbs. Transfer the crumbs to a medium bowl and whisk in the flour, baking powder and salt until well mixed. Set aside.
  4. In a large bowl, whisk the egg until lightly beaten, then whisk in the apple sauce and honey until well blended. Whisk in the milk, melted butter, and vanilla until smooth.
  5. Stir the flour mixture into the batter using a wooden spoon. Do not overmix-simply moisten the flour, leaving the batter grainy, even with a few lumps.
  6. Fill the prepared pans three quarters full. Use additional greased tins or small oven-safe, greased ramekins for the leftover batter. Or simply save for a second batch. Bake for 18 minutes, or until the muffins have rounded brown tops, and a toothpick stick in the middle of one comes out clean.
  7. Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn't stuck. If one is, gently rock it back and forth until to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing these muffins, allow to cool completely on the rack. Then package them in airtight containers or freezer proof bags. These muffins will keep up to 24 hours at room temperature or up to one month in the freezer.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1049.17 Kcal (4393 kJ)
Calories from fat 470.03 Kcal
% Daily Value*
Total Fat 52.23g 80%
Cholesterol 31.78mg 11%
Sodium 978.08mg 41%
Potassium 390.71mg 8%
Total Carbs 133.92g 45%
Sugars 39.79g 159%
Dietary Fiber 4.07g 16%
Protein 11.41g 23%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 2%
Iron 5.8mg 32%
Calcium 139.1mg 14%
Amount Per 100 g
Calories 435.45 Kcal (1823 kJ)
Calories from fat 195.08 Kcal
% Daily Value*
Total Fat 21.68g 80%
Cholesterol 13.19mg 11%
Sodium 405.94mg 41%
Potassium 162.16mg 8%
Total Carbs 55.58g 45%
Sugars 16.52g 159%
Dietary Fiber 1.69g 16%
Protein 4.74g 23%
Vitamin C 0.1mg 0%
Iron 2.4mg 32%
Calcium 57.7mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.5
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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