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Graham Cracker Muffins

1 1/2 cups graham cracker crumbs, finely crushed (approx. 10)
1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup brown sugar
1/2 cup sweetened dried cranberries or raisins
1 1/2 teaspoons baking soda
1 1/4 cups buttermilk
2 egg whites, slightly beaten
1/3 cup vegetable oil

Preheat oven to 375F. Grease bottoms only or line with baking papers 12 (2-inch) muffin cups. In large bowl, combine graham cracker crumbs, all-purpose flour, whole wheat flour and brown sugar; mix well. Stir in dried cranberries or raisins. In small bowl, dissolve baking soda in buttermilk. Add egg whites and oil;mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Fill muffin cups about full. (An ice cream scoop works well for this.) Bake 17-18 minutes or until done. Remove muffins from pan; cool on wire rack. Makes 12 muffins.

Nutritional Analysis: One muffin provides 241 calories, 4 g protein, 39 g carbohydrates, 8 g fat, 1 mg cholesterol, 2 g dietary fiber, 46 mg calcium, 131 mg potassium and 289 mg sodium.