This is probably my last time baking cakes in another few months to come! The next trip home is indefinitely timed and the blog will remain idle during this time too.
Here are some Coffee Oreo Muffins made using recipe adapted from Bakericious's Chocolate Oreo Muffins. To be frank I didn't like the strong aftertaste because I don't drink coffee. Btw, any cream filled chocolate cookies are good enough for the recipe, unless you are a passionate Oreo lover who can tell a counterfeit cream-centred cookie from a packet of Oreos with eyes closed.
Coffee Oreo Muffin (serves 7)
1/4 tsp baking soda
36 g 2-in-1 instant coffee powder (3 sachets)
60 g castor sugar
60 g olive oil
120 ml low fat milk
1/4 tsp vanilla essence
1 egg
A few cream filled chocolate sandwich cookies, sliced
1. Preheat oven to 170 °C.
2. Mix all dry ingredients in one bowl.
3. Mix all wet ingredients in another bowl and beat well.
4. Fold dry ingredients into wet ingredients until just well mixed.
5. Spoon into muffin cups. Sprinkle sliced cookies on top. Bake for 30 minutes.
The batter turned out to be very liquid-y unlike other muffin recipes I've tried, so I suspect the flour amount was too little OR there's too much milk? Maybe there's something to do with the egg ...
It took them 30 minutes to be cooked (suggested time is 15-20 min) and they still came out a bit moist! I would suggest cutting down half the milk and raising the temperature to 180 °C.
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