Reviewed: Jul. 16, 2009

Very, Very good. I followed the recipe except I added 1t vanilla, 1t cinnamon, 1/4t nutmeg. I am very pleased. It made 4 jumbo muffins and took 20 minutes. Oh yea, I used 1% milk. I give it 5 stars.

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Missy

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Reviewed: Jun. 5, 2009

Very tasty! I didn't have whole milk, so used the 1% that I did have. Still very good! A nice low fat muffin, with only 3 Weight Watcher points! Even my picky husband, who won't look at anything if it isn't chocolate, ate them up! A keeper for me.

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Kathy

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 3, 2009

My husband said these were the best muffins I ever made. Of course, I was 1/2 cup short on milk so I substituted melted butter, so that might have had something to do with it...but they were definitely moist and delicious.

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scout374269

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Reviewed: Feb. 8, 2009

They were okay but a bit bland. My family thought they were pretty good though.

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Shiny

Cooking Level: Beginning

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Reviewed: Dec. 14, 2008

Delicious and easy recipe! I added chocolate chips, a teaspoon of vanilla and a shake or two of cinnamon. Oddly, although I followed the recipe amounts, mine only made 8 small muffins. I'll have to up the amounts next time.

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mbl

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

I loved this recipe - I made it in a loaf pan. I ran out of milk - so used 1/2 cup milk and 1/2 cup yogurt which gave it a distinct flavor. I also did not use any sugar - just honey.

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Reesh

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Reviewed: Aug. 6, 2008

these were very good muffins, however mine turned out to be a little too moist, next time i'm cooking them at a higher temp. TIP: add a splash of hazelnut coffe creamer

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ray767

Cooking Level: Beginning

Living In: Kennewick, Washington, USA

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Reviewed: Apr. 29, 2008

I added shredded coconut and chopped walnuts to the recipe, the muffins turned out great!

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Carol Anne

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Reviewed: Apr. 3, 2008

These were nice, but a little short on flavor. I'm not sure I'd make them again.

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Kim

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Reviewed: Jan. 6, 2008

This was a pretty doggone good muffin. It literally tasted like a graham cracker! I only had skim milk, so I added a little butter. I added some chocolate chips to some, and won't make that mistake again! Though they were good, I thought the chocolate took away from the graham cracker taste. I couldn't really taste the graham in those at all -- they tasted like an ordinary chocolate chip muffin.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jul. 30, 2007

Change the sugar to 1/2 cup and add a teaspoon of vanilla. Sweet and perfect. Not bland at all that way.

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KRISTEN02

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Jul. 22, 2007

While reading this recipe, I thought for sure they were going to be a bust - but I had a bunch of left over graham crumbs so I gave it a shot. My first thought was, "where's the salt and fat in this recipe?" So I added 1 t. salt and 2 T. margarine to the recipe. The batter didn't taste very good and the texture looked off. I still spooned it into muffing tins and baked according to the recipe. I was amazed that they turned out moist and with great texture. The flavor improved for sure, but these are still very bland. I will make them again, but I will add some almond or vanilla extract and maybe some dried cranberries. Great recipe for those who love graham crackers, but as is, it needs some personal touch and improvement to suit the bakers' taste.

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LORIKAE

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jul. 17, 2007

This was so easy and I love that you don't use butter or oil in it. However, I did think it was kind of blah tasting. Too boring. I thought the graham cracker taste would be a bit stronger. I might try it again with chocolate chips in the batter and maybe even a marshmallow icing.

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Mollie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Clatskanie, Oregon, USA

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Reviewed: Jun. 26, 2007

These muffins were awesome! A great way to use up leftover graham cracker crumbs you bought to make a cheesecake crust. Very good taste and very unique. My boyfriend loved them!

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DEHeather

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Reviewed: Apr. 12, 2007

Really,really good. I made them once with the graham crackers and added chopped pecans to the batter. Delicious and moist! I made them again but used oreo cookie crumbs this time and added walnut pieces to the batter. SOOOOOOOOOO good and easy. Do be aware that they don't rise very much! Yum.. thanks!

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ozfiz

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 28, 2007

I also was skeptical of the recipe as is, so I added some cinnamon and a 1/2 cup of flour. It really doesn't require any oil or butter! They still come out moist. Very good with jam.

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NELLCHICHI

Cooking Level: Beginning

Home Town: Ashley, North Dakota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 22, 2006

I wasn't all that impressed with these muffins. I added chocolate chips to the recipe (without the chocolate chips, I probably would have rated these with three stars). I also took the recommendation of reducing the milk to 3/4 cups and adding 1/4 cup of butter. A food processor with the metal blade attachment works great for crumbing the graham crackers!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 14, 2006

This was a good way to use up some graham crackers. (2 pkg.+ 1 whole cracker= 2.5 cups) I was perplexed that there was no oil in the recipe and read all the reviews and no one mentioned that they were dry. I added 1 tbsp. applesauce w/the milk to equal 1 cup. Added a handful of raisins, 1 tsp. pumpkin pie spice, and 1/4 tsp. salt. I did find that they smelled nice during baking but still were a bit bland. I'm not sure how these could be perked up. They were nice and moist; no dryness at all which was surprising. This made 6 giant size muffins. They did rise up nicely and a sinch to make but a bit bland even with some additions.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 20, 2006

I altered this recipe a little when I made it the first time and my whole family loved them! Even my 10 month old protested loudly when I walked away after giving him a bite! I replaced 1/2 cup of the graham crumbs for flour, reduced the milk to 3/4 cup and replaced the 1/4 cup with butter, and I used sugar instead of honey since my baby would be eating them. They were really yummy! I will be making them again for sure!

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PinkPrincess

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Dec. 13, 2005

This recipe was fairly bland on its own, but it does well with the addition of nuts, chocolate chips, etc... I tried a few variations, and my favorite was when I melted butterscotch chips and added them to the batter. They turned out wonderful!

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