Graham Muffins Recipe
Diabetic Friendly Recipe
Finely crushed grahams act as part of the flour in these delicious Graham Muffins. Chopped pecans add crunch and nutrition.
1-1/3 cup finely crushed low fat graham crackers
1-1/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 egg, beaten
1 cup milk
1/3 cup cooking oil
1/2 cup chopped pecans
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.
Bake these muffins immediately or store batter in refrigerator up to 24 hours. 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 oven for 15 to 18 minutes or until golden. Remove from cups.
Store batter tightly covered in the refrigerator for up to 24 hours. Stir batter; fill muffin cups as above. Bake muffins about 20 minutes.
Recipe makes 16 muffins
Serving Size: 1 muffin
Calories: 171; Protein: 3g; Fat: >9g; Fiber: 2g; Carbohydrates: 20g; Cholesterol: 18mg; Sodium: 130mg