Oreo Muffins
Adapted from
Muffin Collection
14 servings
| 1 3/4 c unbleached flour | 2 ozs light sour cream | ||
| 1/2 c granulated sugar | 1 whole egg, slightly beaten | ||
| 1 tbsp baking powder | 3 tbsps light margarine, melted | ||
| 1/8 tsp salt | 9 ozs reduced fat chocolate sandwich cookies, crushed into pieces | ||
| 3/4 c fat-free milk |
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Preheat oven to 400. Prepare 14 standard muffin cups with cooking spray and flour; set aside. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add milk, sour cream, and egg. Mix until moistened. Fold in crushed cookies. Fill each muffin cup with 1/3 cup or 2 ounces of batter. Bake for 25 minutes, or until toothpick inserted in center comes out clean.
| Calories | 188 | %CFF | 21 % | |
| Total Fat | 4 g | Saturated Fat | 1.0 mg | |
| Protein | 4 g | Cholesterol | 14 g | |
| Carbohydrates | 28 g | Sodium | 244 mg | |
| Sugars | 15 g | Fiber | 1.0 g | |
|
3.9 WW Points | ||||
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Rated by 1 users (5.0)
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