Es’s Tipsy Fruity, Chocolate Ice Cream Muffins

Tipsy Fruity, Chocolate Ice Cream Muffins

Do you know the muffin man?

2 cups self-raising flour
500ml chocolate ice cream (1 small tub), softened (or any flavor you prefer)
1 teaspoon of baking powder

¼ cup glazed fruit mix
¼ cup dried fruit mix
¼ cup Amarula
Feel free to use any fruit you like or have available.

Mix the fruit and Amarula and let it sit for at least 2-3 hours, or as I did overnight.
I left it in the fridge overnight, and took it out in the morning and left it on the counter till I returned from work to make these delectable muffins.
All the Amarula was sucked up into the fruit, so no waste.
Add 2 extra teaspoons of flour with the fruit and mix it with a fork, till no flour visible. You need to coat them to ensure that they do not sink to the bottom of your muffin when baked.
Preheat oven to 420F. Line 12 muffin cups with paper muffin liners.
Mix self-rising flour and baking powder
And soft ice cream and mix until smooth.
Add the fruit and mix through.
Spoon batter into muffin cups, filling them ¾ full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes.
Cool in the pans for a bit before removing to cool completely on a wire rack.

It smells divine, and tastes incredible, although I say so myself!

Prepared, tried and tested Esme Slabs

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Original idea from the internet but I modified it so much that it does not resemble the original idea in any way, shape or form.

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