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Recipe of Today: Chocolate Oreo Muffins
Ingredients:
- 1 ¾ cups all-purpose flour
- ⅔ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup whole milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 10 Oreo cookies, crushed
Instructions:
- Preheat your oven to 375°F in advance. Line a muffin tin with paper liners or grease the cups lightly with oil.
- In the mixing bowl of your Kitchenin KM50 Stand Mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix on low speed until well combined.
- Then grab a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients in the stand mixer bowl. Mix on low speed until just combined. Be careful not to overmix.
- Gently fold in the crushed Oreo cookies into the batter using a spatula until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve the Chocolate Oreo Muffins warm or at room temperature, and enjoy the delicious combination of chocolate and cookies in every bite!
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