1 cup graham cracker crumbs
1/2 cup white whole-wheat flour
1/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
3 tsp baking powder
1/4 cup chopped dates, optional
1/4 cup chopped pecans
3 egg whites
1/2 cup low-fat milk
1/4 cup olive or canola oil
Preheat oven to 350 degrees.
Line 12 muffin cups with paper liners or spray with nonstick cooking spray.
In a large bowl, combine the graham cracker crumbs, both flours, brown sugar and baking powder; mix together well. Stir in the dates, if using, and pecans.
In a small bowl, beat the egg whites slightly; add the milk and oil blending well. Add mixture to the dry ingredients all at once and stir just until moistened.
Place mixture into the prepared muffin cups filling only 3/4 full each. Bake at 375 degrees 16-19 minutes until a wooden toothpick inserted in the center comes out clean.
Remove from oven and allow to cool for a minute in the pan before removing to a wire rack to cool completely.
Yield: 12 muffins
Source: This is my version of an old Pillsbury recipe.