Friday, January 16, 2015

2-Ingredient Ice Cream Muffins!

2-Ingredient Ice Cream Muffins - Chocolate Macadamia Nuts Muffins!

2-Ingredient Ice Cream Muffins - Chocolate Macadamia Nuts Muffins!

Make 12 regular size muffins

2 cups of softened ice cream, any flavor but has to be full-fat!
1½ cups of self raising flour* (see note)

Directions:
1) Preheat your oven to 180 degrees. Line your muffin pans with cupcake liners.

2) In a mixing bowl, mix together the softened ice cream and the self rising flour, until combined. Do not over mix, just until combined.

3) With a spoon, fill each muffin cavity to about 3/4 full.

4) Bake for 18-22 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.

5) Remove from oven and allow to sit for about 5 minutes.

6) Remove from the pan and allow to cool rest on a cooling rack.

7) Enjoy warm or at room temperature. Only keeps for 2-3 days.


Note: If you can’t find self-raising flour, you can substitute 1 ½ cups all purpose flour, 1 ½ teaspoons of baking powder, and ¾ teaspoon of salt.

Recipe is adapted from Daily Dish Recipe.

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