Seriously, you did read that right. Ice-cream. Muffins do not get easier to make than these – they have two ingredients: ice-cream and self-raising flour. And it gets even better, you can use whichever flavour ice-cream you decide…or have on hand…so in this case, these are vanilla ice-cream muffins.
They also freeze very well so double or triple the batch and once cool, wrap each individual muffin in clingfilm and freeze it until firm. If your idea is like mine, meaning you’re thinking of adding them to school or work lunch-boxes, be assured that they will have defrosted by lunch-time. Although I unwrap mine so they don’t go soggy in the clingfilm. Just have them sitting on a paper towel or serviette.
I can’t wait to try other flavours of ice-cream, or just get creative and add lollies or fruit or passion fruit pulp or anything edible, really, to the mixture but then of course you can’t boast that they are two ingredient muffins!
I had a few spare M&Ms so added them to the top of some of the muffins but they didn’t last too well in the oven. No matter, they still taste good.
250 g self-raising flour
500 ml soft vanilla ice-cream
- Pre-heat the oven to 220°C and prepare a 12-hole muffin tray by greasing or using muffin cups/liners.
- Combine the flour and ice-cream in a mixing bowl and beat until smooth.
- Fill the muffin tray three-quarters full and bake for 20 – 25 minutes or until golden brown.
- Remove from the muffin tray and allow to cool on a rack.