Oreo Muffins
Yield
1 dozenPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
milk
|
|
| ⅓ | cup |
sour cream
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
margarine
melted |
|
| 20 | each |
oreo cookies
coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
milk
|
|
| 79 | ml |
sour cream
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
margarine
melted |
|
| 2E+1 | each |
oreo cookies
coarsely chopped |
*
|
Directions
In medium bowl, combine flour, sugar, baking powder and salt; set aside.
In small bowl, combine milk, sour cream and egg; stir into flour mixture with margarine until just blended.
Gently stir in cookies.
Spoon batter in to 12 grease 2½-inch muffin-pan cups.
Bake at 400℉ (200℃) for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Remove from pan; cool on wire rack.
Serve warm or cold.
