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Click here to print this recipe.

I don’t want to lie to you so there’s something I need to say. I took this recipe right off the box for the graham cracker crumbs. I know, you’re disappointed in me- I get it. Here’s the thing, you don’t mess with perfection. Those graham crackers make anyone happy, no matter your age- these muffins are no different. Except you feel like an adult eating them in public because apparently anyone over the age of five is supposed to lay off the crackers and eat an apple or a carrot stick- with no dressing.


Before we begin, I have a tip. You can smash the crackers up yourself or go to the baking aisle and find the already smashed crackers in a convenient box. It’s your decision based on your current stress level and need for rage release!


Graham Cracker Muffins

2 1/2 cups graham cracker crumbs
1/4 cup sugar
2 tsp baking powder
1 egg
1 cup milk
2 TBSP honey

Utensils Needed
2 bowls
Cupcake pan
Paper liners

Preheat oven to 400 degrees.
Combine graham cracker crumbs, sugar, and baking powder into a bowl.
Combine egg, milk, and honey into a second bowl.
Slowly pour dry ingredient bowl into the wet bowl, slowly.
Mix until lightly moist.
Pour into cupcake liners and bake for 18 minutes or until toothpick comes out cool.

Click here to print this recipe.

Now its real talk time. This recipe makes 12 cupcake size muffins. So basically, enough for one person. I’d like to lie to you and tell you that it will feed yourself and three kids, but I already said at the start of the blog that I wouldn’t lie. Make the whole box of cracker crumbs. If you don’t, you will end up like me- snack time with three Littles and only a dozen muffins. The Littles inhaled them so quickly that everyone was left crying helplessly when the plate was empty. Including me.


Save yourself the agony, make the whole box.

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