Time 35m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 400F. In medium bowl, combine flour, sugar, baking powder, soda and salt, set aside In small bowl, combine milk, sour cream, and egg Stir the egg mixture in to the flour mixture with margarine until just blended Gently stir in the crushed cookies Spoon batter 12 greased 2½ inch muffin pan cups. Bake in a preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from pan, cool on wire rack. Serve warm or cold.
Time 35m Yield 40 mini muffins Number Of Ingredients 10 Steps:
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 12 greased 2 1/2 inch muffin pan cups. Bake at 400 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from pan, cool on wire rack. Serve warm or cold.
Time 30m Yield Makes 4 big muffins or 12 cupcakes Number Of Ingredients 0 Steps:
preheat oven to 200 degrees (180 fan assisted) and place 1 oreo in the bottom of each cake/muffin case. cream butter and sugar together until light and fluffy, add eggs one at a time then fold in the flour and coca mix. then break 2 oreos into the cake mix to add some extra crunch. pour mix into the cases, if your making muffins it will seem like a lot of mix but just fill the case to the top. place in oven and leave for 20mins approx. when the cakes are cool, mix all icing ingredients together and then pipe on to the cooled cakes decorate with oreo crumbs and then enjoy!
Time 40m Yield 12 muffins, 12 serving(s) Number Of Ingredients 13 Steps:
Position rack in center of oven and preheat to 375 degrees. Spray tins with Pam or use paper liners. If using silicone muffin tins, spray as directed, then place on a baking sheet. Whisk flour, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside. In a small bowl, mix ricotta cheese with 2 Tbsp sugar and 1/2 tsp vanilla until well blended. Set aside. In large bowl, beat softened cream cheese and butter with an electric mixer at medium speed for 1 minute, until smooth, scraping down sides of bowl as necessary. Continue beating without disturbing until mixture is light and pale yellow, about 2 minutes more. Slowly pour in remaining 1/2 C sugar, while beating at medium speed for about 3 min.,or until no sugar can be felt when a little of the mixture is rubbed between fingers. Beat in egg until well incorporated, then beat in buttermilk and remaining vanilla. Stir in oreos, using a wooden spoon. Stir in flour mixture until moistened. Spoon 2 heaping Tbsp of batter into each muffin cup; gently spread it with back of spoon so that it touches the sides of the indentation and is as flat as possible. Mound 1 heaping tsp of ricotta mixture on top of batter in each muffin cup. Spoon remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about 3/4 full. Bake for 25 minute or until tops are bumpy and speckled golden brown. Set pan on a wire rack to cool for 10 minute. Gently rock muffins back and forth to release it. Remove from pan and let cool 5 min more before serving. Cool completely before storing or freezing. Will stay fresh at room temp for up to 2 days or frozen for 2 months.
Time 50m Yield Makes Muffins Number Of Ingredients 0 Steps:
Preheat the oven to 180 degrees C/ 170Â fan/ 325Â F/gas mark 3, and line a muffin tin with 12 muffin cases To make the sponge mix together the butter, cocoa powder, baking powder, flour and sugar until you have a crumbly texture. In a separate bowl mix together the milk and eggs. Add half of the mixture into the dry ingredients, and mix until smooth. Then add the rest of the mixture and stir until fluffy. Equally divide the mixture into the muffin tins, and crumble one of the Oreo cookies on top of each. Bake for 20 minutes until the muffin springs back when touched. Leave to cool. Mix the icing sugar, milk and butter together until smooth and fluffy. Divide the mixture on top of the cooled muffins and smooth in a circular action with a pallet knife. Top with half a Oreo cookie.
Number Of Ingredients 16 Steps:
In a large bowl, combine flour, sugar, and baking powder. Then cut in the butter into the mixture. In another bowl beat together egg, milk, yogurt and vanilla. Stir into the dry ingredients and mix just until moistened. (Do not over mix) Fold in the coarsely chopped cookie pieces. Fill generously greased muffin cups about 3/4 full. (I sprayed them with Bakers Joy non stick spray) For the topping mix together the flour, sugar, and crushed oreo cookies. Cut in the butter until crumbly. Sprinkle generously over all of the muffins. (about 1 tablespoon on each one) Bake in a 375 degree oven for about 15 minutes or until a toothpick inserted comes out clean. Cool on a wire rack. In a microwave safe dish melt chips and shortening stirring every 30 second intervals until smooth. Drizzle over the partially cooled muffins.
