The other morning I woke up and realized there was no food to serve for breakfast. And I had company. (Please tell me I’m not the only person this unprepared!) These muffins came to the rescue, as they have in the past. They’re also good to fill out a meal of soup.
Here’s what you’ll need. The beauty of the ingredients is that they are all staples. I almost always have everything I need to make them in the pantry and fridge.
1 cup whole wheat flour
1cup white flour
1 tsp. baking soda
1/4 cup brown sugar
1/4 tsp. salt
1 egg, beaten
1 cup buttermilk (or regular milk that you’ve added 1 Tbs. vinegar to)
3 Tbs. oil
Mix the dry ingredients. Add in the wet ingredients and stir only until blended. Put the batter in greased muffin cups and bake at 375 degrees for 15 minutes.
By the way, this recipe is from More with Less Cookbook, one of the books you can choose from if you win the giveaway. You have until May 15 to enter and you enter by leaving comments anywhere on my site.
These look so delicious! These would also be a good use for leftover graham crackers that don’t get eaten right away.
Michelle Trent says
I have to make these muffins!
Kimm at Reinvented says
I’ll give them a try! So, now for the dumb question. I’ve seen “graham flour” in the stores, but this recipe doesn’t use that. Is graham flour just a mixture of white and wheat flours?
I’m glad you asked that, Kimm, because I learned something new. I always thought “graham flour” and wheat flour were the same. They are interchangeable, but here’s what I learned from wikipedia:
So you can interchange whole wheat and graham flour, but technically it is something a bit different.
Thank goodness for pantry items!
moderate sherri says
LOOKS LIKE A WINNER!
Kathy A says
Wow! These look delicious! I have the ingredients – will try these today!
These look fantastic Tiffany!
This is my first time on your site, I saw you comment on Pioneer Woman and I am in love with this recipe!!! I can not wait to make them!!!!
Alison Kerr says
I definitely run on the unprepared side, which is one reason that I love really simple recipes with ingredients I have in my store cupboard at all times. These are ingredients that I have on hand; when in a panic I’ll come back for this 🙂
I am such a ninny. When I saw the name of the muffins, I wondered if there was actually graham crackers in them! LOL I thought “I wonder how those taste.”
They look and sound delicious!
Oh, by the way, I am unprepared 99% of the time. I think that is how my life will be until the kids are grown.
Rochelle Wilkerson says
I’ve reread the recipe 4 times and was so confused! I kept thinking, I don’t see the graham crackers in the ingredients list. And then the first comment says “These would also be a good use for leftover graham crackers that don’t get eaten right away.” Then I was really confused! But these have nothing at all to do with graham crackers, so the fog is lifting! lol So these are a breakfast muffin? Looks good!
Rochelle, sorry to be confusing! We often eat these muffins for breakfast, but they are good with lunch or dinner too. They’re so quick to make and they’re good for stretching a meal.
betty o says
This is interesting!! i will try it
Fay Nixon says
I am going to make your graham muffins recipe, my mother used to make them for us. Alas, I do not have her recipe,but , your recipe sounds like how she made hers. Wish me good luck
That would be so sweet if it’s similar! Let me know how they turn out!