It’s Monday so we are baking muffins again! As we do. Or, I should say, as I do. Anyone out there baking with me? Here’s a muffin I don’t think you are going to be able to resist.
Our ingredient this week is the classic Oreo, which made its debut in 1912 so they are the same age as my beloved grandfather (if he weren’t dead) which means they turned 100 last year. Did you hear of any celebrations? I certainly don’t remember any! What I do know is if you are going to buy and eat Oreos, you might as well go all the way, so I bought the Double Stuff. It’s a little known fact but in the United States, they are known as Double Stuf, because apparently Nabisco thinks Americans can’t spell or don’t care about spelling. Or something. In the United Kingdom (and Dubai) they are labeled Double Stuff. My editor OCD is much happier here. Call them what you will, they make a fine cookies and cream muffin. They also make a fine Chocolate Chocolate Chip Oreo Muffin.
12 Double Stuff Oreos
2 cups or 250g all-purpose flour
3/4 cup or 170g granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup or 60ml canola or other light oil
3/4 cup whipping cream
1 teaspoon vanilla
Preheat your oven to 350°F or 180°C and grease your muffin pan or line it with paper liners.
Chop the Oreos roughly with a large knife and separate them into two piles of about two-thirds and one-third. Just eyeball it, no need to measure. The bigger pile will go into the batter. The smaller one will be sprinkled for topping before baking.
In a large bowl, mix together your flour, sugar, baking powder and salt.
In a smaller bowl, whisk your eggs, whipping cream, oil and vanilla together.
Pour the liquids into the bowl of dry ingredients and fold them together until they are just mixed. If there is still some flour showing, you've done it perfectly.
Fold in the bigger pile of Oreos bits.
Divide your batter between the cups in the prepared muffin pan.
Sprinkle the tops with the smaller pile of Oreos and bake for 20-25 minutes or until a toothpick comes out clean.
Allow to cool in the pan for a few minutes, then remove to a rack to cool completely.
Muffin Monday is an initiative by Baker Street, a culinary journey of sharing a wickedly delicious muffin recipe every week. Drop Anuradha a quick line to join her on this journey to make the world smile and beat glum Monday mornings week after week. Make sure to go and check out what my fellow bloggers have come up with this week!
Plus learn all you ever need to know about muffins, right here at Muffin 101.