Crumb Cookie Muffins by Joy Elliott
This Recipe was made with
2 cups crushed
Archway Frosty Lemon
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup oil
1/3 cup milk
1/2 cup flour
1/2 cup blueberries
Crush cookies in food processor to fine crumbs.
Reserve 1/4 cup crumbs for topping.
Combine crumbs, flour and sugar.
Add in salt and baking powder.
Stir in oil, eggs and milk. Stir until just mixed.
Stir in 1/2 cup of blueberries.
Place in greased muffin tins.
Topping: 1/4 cup reserved crumbs; 1/4 cup sugar; 1 teaspoon cinnamon.
Mix together and sprinkle on muffins.
Bake at 400ºF for 15-20 minutes or until done.