Ingredients
The following ingredients have 4 Servings
- 1 ½ cups (355 ml) melted full fat chocolate ice cream
- 1 cup (125 g) self-rising flour
Instruction
- Preheat oven to 350°F (177°C). Line 8 cavities in a 12-cup muffin pan with muffin liners. I like using parchment paper liners because the muffins easily peel off.
- Add melted ice cream to a large mixing bowl. Sift in the flour. Stir with a hand whisk until no lumps of flour remain. If you wish to add chocolate chips or chopped chocolate, add it now and then stir in until evenly mixed. Let batter sit for about 1 minute and you should see it noticeably thicken.
- Scoop batter into prepared muffin liners (I used an ice cream scooper), filling them about 3/4 full.
- Bake muffins for about 12-15 minutes or until toothpick inserted comes out clean. These muffins cook very quickly so keep a close eye on them. You don't want to overcook them as that will cause them to be dry.
