Graham Cracker Muffins With Craisins

• 1 12 cups graham cracker crumbs (about 10)
• 1 cup all-purpose flour
• 12 cup whole wheat pastry flour
• 13 cup Splenda brown sugar blend
• 12 cup craisins (I used the orange flavored ones)
• 1 12 teaspoons baking soda
• 1 14 cups low-fat buttermilk
• 13 cup egg substitute
• 13 cup canola oil

1. Preheat oven to 375F.
2. Spray muffin tin with cooking spray.
3. In a large bowl, combine graham cracker crumbs, both flours and brown sugar blend together.
4. Stir in the Craisins to cover with flour mixture.
5. In a small bowl, dissolve baking soda in the buttermilk.
6. Add the egg substitute and oil and mix well.
7. Add the liquid ingredients to the dry ingredients and stir just until blended.
8. Fill muffin tins 3/4 full (I like the large muffins).
9. Bake for about 20 minutes, or until done.
10. If using regular muffin tins this makes 12 muffins.
11. (If using regular brown sugar increase the amount to 1/2 to 2/3 cup).

graham cracker crumbs, flour, whole wheat pastry flour, brown sugar, craisins, baking soda, lowfat buttermilk, egg substitute, canola oil

Taken from www.food.com/recipe/graham-cracker-muffins-with-craisins-146754 (may not work)