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Cookies & Cream Oatmeal Muffins
Serves
Ingredients
- 100g oats
- 375ml Benna Cookies & Cream Milkshake
- 1 light vanilla yogurt
- 1 large egg
- 170g honey or 100g brown sugar
- 60g Benna Unsalted Butter (melted)
- 120g self-raising flour
- 1 tsp baking powder
Method
- In a bowl, combine the oats, cookies & cream milk, and vanilla yogurt. Cover and refrigerate for 15 minutes to soften the oats.
- In a separate bowl, whisk together the self-raising flour and baking powder.
- To the oat mixture, add the egg, honey (or brown sugar), and melted butter. Mix well until combined.
- Add half of the oat mixture to the dry ingredients and stir gently. Add the remaining half and mix again until just combined
- Preheat oven to 180°C (350°F) Spoon batter into a greased or lined muffin tin, filling each cup about ¾ full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
