I know my bubble is going to burst when it’s still 90 in Wyoming come September, but I really hope fall is just ’round the corner. With Starbucks bringing back their Pumpkin Spice Latte back sooner than expected – I can’t help but get excited like a little school girl. I’m anxious for the delicious smells, decorations and of course – the excuse to wear an oversized sweater & boots. I’m also on the look out for a delicious candle to burn on those cold nights. If you didn’t know – FALL is my absolute favorite time of year!
On that note – recently I dusted off my apron and got it ready for the upcoming baking season. Something about baking up some sweets and passing them on to others {cause my hips don’t need them} makes me all warm & fuzzy inside. Just a simple smile from the receiver can turn my day around. Plus gifting is a good excuse to buy more pretty cupcake liners – right?
Last week my muffin tins were filled with these Chocolate & Graham Cracker Muffins. It’s a perfect combination and the recipe is really simple {my son even got to help} So it’s only natural, I share the details right here on the blog. If you know a good marshmallow frosting recipe – it would be great to add on top to make a “smore” cupcake!
Chocolate & Graham Cracker Muffins
makes 12 large muffins
Ingredients:
2 cups graham cracker crumbs
1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 cup milk
1 egg, beaten
1/2 cup milk chocolate chips
Directions:
* Heat your oven to 400 degrees. Line or grease your muffin tin.
* In a large bowl, combne the graham cracker crumbs, flour, sugar and baking powder.
* Stir in milk and eggs until well combined.
* Fold in chocolate chips.
* Pour batter into muffin tin.
* Bake for 15 minutes or until brown. Allow to cool before removing from tin.
If you enjoyed this recipe, you may also enjoy these blog posts:
Mini Strawberry Shortcake Cups
Chocolate Cranberry Banana Bread Cookies
Easy Blueberry Muffins
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