Strawberry and ice cream muffins
A recipe from the Good Food collection.
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- 1½ cups (185 g) self-raising flour
- 1/2 cup (55 g) ground almonds
- 1/2 cup (125 g) caster sugar
- 1 cup (250 ml) milk
- 2 eggs
- 3 teaspoons vanilla essence
- 100 g unsalted butter, melted and cooled
- 200 g strawberries, sliced lengthways
- 1 tablespoon sugar
- 1 tablespoon Cointreau
- 3 vanilla ice cream slices, halved
1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Grease 6 Texas muffin holes. Sift the flour into a bowl and stir in the almonds and sugar. Make a well in the centre.
2. Place the milk, eggs and vanilla in a jug, whisk together and pour into the well. Add the melted butter. Fold gently until just combined—the batter should be lumpy.
3. Divide evenly among the muffin holes. Bake for 30–35 minutes, or until the muffins come away slightly from the side of the tin. Cool for 5 minutes, then transfer to a wire rack. Cool.
4. Meanwhile, put the strawberries in a bowl and sprinkle with the sugar and Cointreau. When the muffins are completely cool, split in half horizontally and place half a slice of ice cream on the muffin base, top with some berries and angle the muffin lid on top.