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Recipe & Pix: Oreo Muffins
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Gina
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Joined: 20 Jul 2004
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PostPosted: Wed Jun 08, 2005 7:26 am    Post subject: Reply with quote

pinkmoon

yes..! for self raising flour.
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ilovebaking
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PostPosted: Wed Aug 24, 2005 12:56 pm    Post subject: Reply with quote

can i know how much is 1/3 cup of butter in grams ps.
tks
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nora
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Joined: 09 Dec 2004
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PostPosted: Wed Aug 24, 2005 1:20 pm    Post subject: Reply with quote

ilovebaking wrote:
can i know how much is 1/3 cup of butter in grams ps.
tks


Ilovebaking

1/3 cup is equivalent to 75g as 1 cup is equivalent to 225g. Wink
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hi_v_v
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PostPosted: Sat Sep 26, 2009 3:14 pm    Post subject: Reply with quote

Hi may i know how much is 1 3/4 cup flour in grams?

Cause there are different ways of converting to metric and they have quite a drastic difference in weight.
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sweetieadel
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Joined: 28 Feb 2007
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PostPosted: Wed Sep 30, 2009 1:41 am    Post subject: Reply with quote

hi_v_v, I used 210g of pIain flour.

I baked it again today for my friend's Children's day celebration tomorrow. Very nice muffins.

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paull
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Joined: 25 Oct 2009
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PostPosted: Wed Oct 28, 2009 8:42 pm    Post subject: Reply with quote

mine turns out rubbery, abit of greyish in colour in the centre..i've tried to bake longer, but it's still the same, and the top turns out abit chao tar..
wat am i doing wrong?
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Gina
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Joined: 20 Jul 2004
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PostPosted: Thu Oct 29, 2009 8:24 am    Post subject: Reply with quote

paull wrote:
mine turns out rubbery, abit of greyish in colour in the centre..i've tried to bake longer, but it's still the same, and the top turns out abit chao tar..
wat am i doing wrong?


if it gets rubbery, means you may have over beat or over mix the batter.

Muffin batter look lumpy and 'unevenly mixed'.
Only cake batter look creamy and sticky.

the greyish bits may be the oreo cookie that is broken into crumbs and tinted the batter inside. You may want to just briefly crush the cookies, not pound it till powdery. Smile

Most muffin recipe requires only 180C temperature and maximum 20 mins baking. Any longer, the muffin becomes hard and burnt.

yummy
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paull
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PostPosted: Thu Oct 29, 2009 11:01 am    Post subject: Reply with quote

hmm..think i had overbeat then..i tried to make lemon muffins a few weeks b4, turns rubbery also..

for the greyish part, think it's nt becuz of the oreo, cuz it's the same for my lemon muffins also..i dunno how to explain it, it's like the inside of the whole muffin is rubbery, light greyish in colour. only the top of the muffin is brown, the whole of the inside is grey :(

anyway thanks for ur help, will try to make again till i perfect it!
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thelittlefriend
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Joined: 15 Jul 2009
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PostPosted: Sat Feb 20, 2010 2:00 pm    Post subject: Reply with quote

Hi

1/4 cup of castor sguar is 55g ?

Tried baking the oreo muffins today with 15pieces of oreo biscuit + the biscuit cream, and unsalted butter.
Everything else is the same. But the muffins taste lean more towards saltythan sweet. so how?
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Missy_L
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Joined: 01 Dec 2009
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PostPosted: Tue Apr 27, 2010 12:26 pm    Post subject: Reply with quote

Hi All,

I tried the Oreo muffins yesterday and I failed terribly. sad

1) The muffin is not sweet at all. Simply tasteless and only abit of oreo bisuit taste.
2) The centre is rubberish and is not baked(little wet)
3) The muffin sticks to the paper cups!

I bake for 18 mins at 200 degrees and use exactly the same ingredients and amount that was posted.

Can someone pls help !
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small cookie
Kitchen Hand


Joined: 22 Jul 2004
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PostPosted: Tue Apr 27, 2010 2:31 pm    Post subject: Reply with quote

I had the same problem the last time I tried this.
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Missy_L
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PostPosted: Tue Apr 27, 2010 3:57 pm    Post subject: Reply with quote

small cookie wrote:
I had the same problem the last time I tried this.


Hi,

so you manage to solve these probs?
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Gina
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PostPosted: Tue Apr 27, 2010 5:22 pm    Post subject: Reply with quote

my answers to this:

Don't over mix(beat) the batter.
It will make the muffins tough or rubbery

Try baking it at 180C for 15 mins. 200C is a bit too hot for muffins.

Sweetness can be adjusted as each person's tolerance over sweetness is different. She use less sugar because the oreo cookies have cream in the centre.

1/4 cup of sugar is about 60g only. If you like it more sweet, add another 30g more.
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Missy_L
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PostPosted: Tue Apr 27, 2010 5:35 pm    Post subject: Reply with quote

Gina wrote:
my answers to this:

Don't over mix(beat) the batter.
It will make the muffins tough or rubbery

Try baking it at 180C for 15 mins. 200C is a bit too hot for muffins.

Sweetness can be adjusted as each person's tolerance over sweetness is different. She use less sugar because the oreo cookies have cream in the centre.

1/4 cup of sugar is about 60g only. If you like it more sweet, add another 30g more.


Hi Gina,

Definitely I didn't over beat the batter as I only make a few stirs as what the instruction says....

At first I tried baking at 180C but the centre is still moist.. that's why I increase to 200C. The result is still the same....

As for sweetness, it's totally tasteless.. even my son doesnt want to eat. *cry*

I really don't know what's wrong... so how?
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seahorse
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Joined: 22 May 2009
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PostPosted: Mon May 03, 2010 3:27 pm    Post subject: Reply with quote

Hi, it is true that one can leave the batter to sit for 15-20 mins to allow flour to properly hydrate to achieve greater muffin height?
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