Oreo Muffins – Week of September 4, 2016



  • 2 cups all-purpose flour
  • ¾ cup sugar, separated
  • pinch of salt
  • 1 tablespoon Baking Powder
  • 1 egg
  • 2 tablespoons canola oil
  • ½ cup vanilla yogurt
  • cup milk
  • ½ cup cold margarine or (1 stick) butter
  • 16 OREO Cookies, coarsely chopped (about 2 cups)


Preheat oven to 425ºF. Grease a muffin tin or use silicone tin and set aside.

  1. Wisk together flour, sugar, salt and baking powder in a medium bowl
  2. In a separate bowl, beat egg and milk with wire whisk until well blended add butter, oil, yogurt and vanilla until throughly combined.
  3. Fold the egg mixture into the flour mixture until just blended.
  4. Gently stir in the cookie pieces.
  5. Bake in the preheated oven for 20-25 minutes, or until toothpick inserted into the center of muffin comes out clean.
  6. Remove from pan and cool on a wire rack, serve warm*

*Recipe and photo courtesy of Dan, http://cakescottage.com/2014/01/05/oreo-muffins/



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