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Graham Cracker Muffins

Ingredients:

1 1/2 cups graham cracker crumbs, finely crushed (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 tsps. baking soda 1 1/4 cups buttermilk 2 egg whites, slightly beaten 1/3 cup vegetable oil

Topping/Sauce:

Directions:

Preheat oven to 375 degrees F. 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. Fill muffin cups about ¾ 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.

Nutrition:

One muffin contains 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.

SOUTH DAKOTA WHEAT COMMISSION

Box 549 | 116 North Euclid | Pierre, SD 57501 | 605.773.4645 | info@sdwheat.org