Graham cracker crumbs lend a hearty texture to a chocolate treat so it maintains the characteristics of a muffin, rather than an oversized cupcake, perfect to pack in a lunchbox.
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Note: To avoid trans-fatty acids, look for brands of graham crackers that do not contain partially hydrogenated vegetable oil, such as Mi-Del chocolate snaps or Barbara's Chocolate Go-Go Grahams.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
2 1/2 other carbohydrate, 1 1/2 fat