Donut-muffins
Muffins:
3 cups graham cracker crumbs
2 cups all purpose flour
1/2 cup sugar
4 teaspoons baking powder
2 cups milk
1 egg
1/4 cup honey
Preheat oven to 400 degrees. Mix cracker crumbs, sugar and baking powder in large bowl. With electric mixer, blend in milk, egg and honey until well combined.
Spoon batter into mini muffin cups, filling almost completely (this will yield tall and rounded tops).
Bake 15 to 18 minutes or until inserted toothpick comes out clean. Let stand five minutes, remove from pan and allow to cool completely before icing.
Makes 5 and a half dozen mini muffins
Icing:
1 and 1/2 cups powdered sugar
1/4 of cherry liquid (or other desired flavor. For maple, I used 1/4 cup sugar free maple syrup. For milk chocolate, I melted 1 cup Hershey's milk chocolate chips. For the vanilla, I melted 4 ounces vanilla almond bark. You may need to add more/less for desired consistency).
Blend powdered sugar and desired flavoring until desired consistency is attained. For easy icing, dip and twirl each mini donut-muffin into icing and then set upright on wax paper until dry. Serve when completely dried.
