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Position the oven rack in the center of the oven.
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Preheat oven to 400F To prepare the muffin tins, spray the inside of the cups and the rims around the cups with nonstick spray.
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3
If using the paper muffin cups, just put them inside the cups.
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If using silicon muffin pans, spray as directed, then place them on a baking sheet.
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NOTE: You can also use 1 1/2 cups purchased graham cracker crumbs.
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If you do this, don't process the crumbs in the food processor, just whisk them into the flour.
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7
).
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Break up the graham crackers and place them in the bowl of the food processor fitted with the chopping blade.
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Process for about 1 minute, stopping to reposition the larger chunks as necessary, until the crackers are ground into crumbs.
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10
Transfer the crumbs to a medium bowl and whisk in the flour, baking powder and salt until well mixed.
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11
Set aside.
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12
In a large bowl, whisk the egg until lightly beaten, then whisk in the apple sauce and honey until well blended.
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13
Whisk in the milk, melted butter, and vanilla until smooth.
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14
Stir the flour mixture into the batter using a wooden spoon.
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Do not overmix--simply moisten the flour, leaving the batter grainy, even with a few lumps.
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16
Fill the prepared pans three quarters full.
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Use additional greased tins or small oven-safe, greased ramekins for the leftover batter.
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Or simply save for a second batch.
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Bake for 18 minutes, or until the muffins have rounded brown tops, and a toothpick stick in the middle of one comes out clean.
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Set the pan on a wire rack to cool for 10 minutes.
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21
Gently tip each muffin to one side to make sure it isn't stuck.
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If one is, gently rock it back and forth until to release it.
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Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving.
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24
If storing or freezing these muffins, allow to cool completely on the rack.
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Then package them in airtight containers or freezer proof bags.
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These muffins will keep up to 24 hours at room temperature or up to one month in the freezer.
