12 Serves
50 Mins
Preheat your oven to 175°C and line a muffin tray with muffin liners.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
52 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
106 mg / 4,700 mgSodium
186 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
2 mgNet Carbs
40 gAlcohol
0 g
In a mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric hand mixer.
Beat in the eggs one at a time, then gradually combine the wet mixture with the dry ingredients, folding in crushed Oreo cream biscuits.
Divide the batter evenly into the prepared muffin liners and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
21
g36
g53
g
