Hello winter weather! I went into church on Sunday morning and there was a little chill in the air, but when I came out it was snowing and blowing and it’s been actually acting like January ever since!
That cold, snowy afternoon I did a little bit of food prep for the week- Vegetable beef and barely slow cooker soup for a few weeknight dinners, oatmeal for breakfast, hard boiled eggs, and these muffins for breakfast/snacks. I had made some mediocre s’mores cookies the previous weekend and I only used 1/3 of the box of graham crackers, so I had to do something with the rest of them!
Thinking about food prepping had me thinking about fast, easy to grab foods for the week, so I made muffins! Next time, I made add white chocolate chips because-
- I love them
- They will add more moisture
- I think they will compliment the raspberry and graham.
Yields 12 muffins
- 2 tbsp. butter, melted
- 1 egg
- 1/4 c. yogurt, I used Greek
- 1/4 c. sugar
- 1/2 c. milk
- 1 brick of graham crackers, about eight or nine
- 1 c. wheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. fresh or frozen raspberries
- Preheat oven to 325 degrees.
- Put muffin papers into a muffin pan.
- Cream together butter, egg, and sugar until uniform.
- Add yogurt and milk to the mixture, and mix until uniform.
- Mill or crumble graham crackers into powder form and add to a large mixing bowl
- Add flour, baking powder, baking soda, and salt to bowl with graham powder, mix together.
- Cut up raspberries at least in half so they are not giant pieces.
- Add wet ingredients to dry and mix until just combined.
- Fold in raspberries.
- Spoon batter into muffin tins and fill to the top.
- Bake for 20-25 minutes.