Two ingredient ice cream muffins
Regardless of whether you're planning an elaborate menu or only going in advance for tomorrow Two ingredient ice cream muffins. This recipe stems from many years of enjoying it in kitchen. I find that including a couple ingredients into some recipe provides depth into that which is ordinarily dull. You might well be searching for milder meals to make along with your leftovers. Great and light Two ingredient ice cream muffins ideal for post-vacation. The elements within this recipe get your tongue thumping, and have become waist-friendly once you need a'bite' following a busy trip. Utilizing several ingredients as options, this soup is filled using a fall and hot flavor which makes it tasty. An ideal Two ingredient ice cream muffins to warm up you on cold winter days. Fantastic for using leftover. Meals are a significant factor in your diet plan. You should compare the exact sum of this food you typically eat into the serving size recorded on the tag. Eating significant portions or parts may result in fat gain.
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How to make Two ingredient ice cream muffins
Yield = 12Prep time: 0:05
Cook time: 0:15
Total time: 0:20
Ingredients
- 750ml (3 cups) strawberries and cream ice-cream, softened slightly, plus 12 small scoops, extra
- 225g (1 1/2 cups) self-raising flour
- Chopped fresh strawberries, to serve (optional)
- Chocolate sprinkle, to serve (optional)
Method
- Step 1 Preheat oven to 180°C/160°C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
- Step 2 Place the ice-cream and flour in a large bowl. Stir until well combined. Spoon the mixture evenly into the prepared muffin pans. Bake for 12-15 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
- Step 3 Top each muffin with a scoop of extra ice-cream, strawberries and sprinkles, if using.
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