Iced coffee muffins

Ingredients for 15 servings:

• 280 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 m.-sized egg(s)
• 120 g sugar, brown or white
• 80 ml vegetable oil, (alternatively 125 g soft butter or margarine)
• 125 g sour cream
• 100 g ice cream, vanilla
• 100 ml coffee, strong or espresso
• 125 ml whipped cream
• 3 tbsp chocolate sprinkles

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

sophisticated, with vanilla ice cream in the dough

Preheat the oven to 180°C. Grease the muffin tins or line them with paper baking cups. In a medium bowl, thoroughly mix the dry ingredients (flour, baking powder, and baking soda). In another large bowl, break the egg and whisk very lightly. Then add the sugar, oil or butter, sour cream, vanilla ice cream, and coffee and mix briefly. Finally, add the dry ingredients and fold in very carefully. Stir only until the dry ingredients are moistened. Pour the batter into the muffin tins. Bake on the middle rack for 20-25 minutes. Then let cool. Whip the cream until stiff peaks form and spread evenly on the muffins. Sprinkle with chocolate sprinkles, if desired.