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The easiest way to make muffins (Hint: It involves ice cream)

The easiest way to make muffins (Hint: It involves ice cream)

Love muffins? Hate to bake. Read on.

Ice cream has been hailed the answer to pretty much every first-world problem, and yet again the creamy frozen godsend doesn't fail to disappoint.

That's right -- fluffy, moist fresh-baked muffins can be yours without the hassle of measuring out a dozen ingredients -- and no, we're not talking about that @&*$ you get in a box.

All you need is a pint of vanilla ice cream and 250 grams of self-rising flour.

Here's how it works: The things needed to make ice cream so awesome (milk, eggs, sugar, salt) also happen to be the things that make muffins happen. All that's missing is the flour.

Here's what you do:

1. Let 500 ml (just over a pint) of vanilla ice cream sit out on your counter until it's soft.

2. Spoon the melted ice cream into a large bowl and add 250 grams of self-rising flour. Be sure to use the self-rising stuff, because this includes a leavening agent, such as baking powder or baking soda, to ensure your muffins rise properly.

3. Stir until combined, then pour the batter into muffin tins and bake at 425°F for 20 to 25 minutes, until a toothpick inserted in centre of a muffin comes out clean. The cooking time may vary depending on how cold the ice cream was when you mixed it into the flour.

4. Let the muffins cool in their tin for five minutes, then remove them from the tin and transfer them to a wire rack to cool completely. Or eat them immediately. Your call.