Cream cookie muffins

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3.5 8
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 12
  • 20 Oreo biscuits (approx. 220 g; double biscuits with vanilla cream filling)
  • 75 g soft butter/margarine
  • 75 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 150 g Flour
  • 7-10 Tbsp 1 1⁄2 coated Tsp baking powder
  • 100 g Buttermilk
  • 200 g Schmand
  • 12 (5 cm Ø) Paper baking cups

Directions

  1. 1

    Coarsely chop 4 biscuits. Line the hollows of a muffin tray (for 12 pieces) with paper cups and place 1 biscuit in each. Cream fat, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer.

  2. 2

    Stir in the egg. Mix flour and baking powder and stir in briefly, alternating with the buttermilk. Fold the roughly chopped biscuits into the dough.

  3. 3

    Spread the dough into the moulds. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 25 minutes. Let them cool down.

  4. 4

    Coarsely chop 4 biscuits. Decorate the Oreo muffins with 1 teaspoon of sour cream and the chopped biscuits.

Nutrition Facts

KCAL
290 kcal
CARBS
34 g
FATS
14 g
PROTEINS
4 g