Cookies and Cream Muffins
recipe by: Mama
Preheat oven to 375 degrees than decrease to 350 degrees
2 large Texas size muffins tins
approximately 9 Texas size muffins
large paper liners
3 cup flour
1 tablespoon baking powder
1 cup sugar
1 tsp vanilla extract
1 1/2 cups whole milk
2 tsp. canola oil
1 stick butter melted
12 oreo cookie cookies crushed with your fingers
3/4 cup chocolate chips
In a large bowl add dry ingredients. Mix with a wooden spoon to incorporate all ingredients. Next mix all wet ingredients with a whisk and add to dry. Mix with a wooden spoon to incorporate wet and dry. Mix well but do not over beat the batter. Add the add ins.
With a spring loader ice-cream scoop place the thick batter into each muffin tin. The batter should be very thick, fill up to the rim of the muffin. This will give you a high top muffin. If you like, cut extra Oreo cookies in half and place on each muffin.
Bake for 5 minutes on 375 degree and reduce temperature to 350 degrees and bake for another 20 minutes. Let cool for 10 minutes in pan and remove to cool.
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