1
Preheat the oven to 375°F. Grease or line a 12-cup muffin tin with paper liners.
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2
Add the wet ingredients to the dry ingredients and mix until just combined.
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3
Let the creamer cool. Transfer to a container with a lid and store in the refrigerator for up to one week. Shake well before using.
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4
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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