Graham Cracker Date Muffins Recipes

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.

Steps:

• In medium bowl, combine crumbs, sugar and baking powder.
• Add eggs, milk and margarine; stir just until moistened.
• Spoon batter paper-lined muffin pan cups.
• Bake at 400° for 18 to 20 minutes or until toothpick inserted in center comes out clean.
• Serve warm.

Steps:

• Mix the milk and vinegar together.
• Preheat the oven to 400 degrees.
• In a large mixing bowl beat the egg whites and milk mixture.
• Add the brown sugar, butter, and applesauce.
• Add the rest of the ingredients and mix together.
• Spray a muffin tin with non-stick spray and fill the cups.
• Bake for 20 to 25 minutes.

Steps:

• In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in applesauce and vanilla. Combine the flour, cracker crumbs, cinnamon, baking soda and allspice; stir into creamed mixture just until moistened. Fold in walnuts and raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.