Iced Coffee – Muffins
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 280 g flour
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 1 egg (s)
- 120 g suar, brown or white
- 80 ml vegetable oil, (alternatively 125 g soft butter or margarine)
- 125 g sour cream or sour cream
- 100 g ice cream, vanilla
- 100 ml coffee, strong or espresso
- 125 ml whipped cream
- 3 tablespoon chocolate sprinkles
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Grease the muffin tray recesses or line them with paper baking cases.
- In a medium bowl, add the dry ingredients, i. H. Mix the flour, baking powder and baking soda carefully. In another large bowl, crack open the egg and whisk very lightly. Then add the sugar, oil or butter, the sour cream, the vanilla ice cream and the coffee and stir briefly. Finally add the dry ingredients and fold in very carefully. Just stir until the dry ingredients are moist.
- Pour the batter into the muffin tin wells. Bake on the middle rack for 20-25 minutes. Then let it cool down.
- Whip the whipped cream until stiff and distribute evenly over the muffins. Sprinkle with chocolate sprinkles as desired.
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