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Make this for: Snack
Category: Breads & Muffins
This Recipe Makes: 16 Serving(s)
Finely crushed grahams act as part of the flour in these delicious muffins. Chopped pecans add crunch and nutrition.
What you'll need
1 1/3 cupfinely crushed low fat graham crackers
1 1/4 cupall-purpose flour
1 tsp.baking powder
3/4 tsp.baking soda
1 medegg, beaten
1/3 cupcooking oil
1/2 cupchopped pecans
16 smallpecan pieces
Step 1 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.
Step 2 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.
Step 3 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.
Step 4 Make-Ahead Tip: 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)