Chocolate Macadamia Nuts Muffins
Believe it or not but these muffins are made with only TWO ingredients and one of the ingredient is ICE CREAM!!! I saw this on facebook last night, and I was so intrigue that I couldn't wait to bake them today! So this was what I did on a Sunday afternoon when Hub had no time for me *sob* It didn't turn out all that miserable as, at the very least, now I have some delicious and moist muffins to devour. And most of all, you wouldn't even get to read this blog entry if weren't because I have a free Sunday all to myself. Hahaha.
For these muffins, I mixed Häagen-Dazs Belgian Chocolate ice cream and Häagen-Dazs Macadamia Nuts ice cream, as I couldn't decide on the flavour. And these were the only two flavours that were left in my freezer. Who ate the matcha green tea ice cream, I wonder.
I also stirred in some chocolate chips (why not?). I love that there are bits and pieces of macademia nuts from the ice cream as well as mood-alleviating chocolate chips that I just had to add when I bit into the muffins. YUM!
The possibilities for this recipe is endless with the wide selection of ice cream available these days. And you can mix your own flavour like I did! I am definitely going to try a varieties of flavours in the coming days. And since there is no egg in the recipe, it's really easy to reduce the quantities you wanna bake. I only baked 1/3 of the recipe and ended up with 4 delicious muffins.
The original recipe was for a loaf of quick ice cream bread but I made them into muffins because they bake much faster (I am impatient) and I am lazy to slice a loaf of bread. So you must be very eager to find out all the dirty deeds in this wacky recipe by now right? Hahaha.
2-INGREDIENT ICE CREAM MUFFINS
make 12 regular size muffins
2 cups of softened ice cream, any flavor but has to be full-fat!
1½ cups of self rising flour* (see note)
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-rising 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.