Ice Cream Muffins
This recipe is DREADFUL! 450º for 20 minutes has the muffins quickly approaching golden black and there is NO TASTE to the muffins. If I try this recipe again, it will be with some vanilla, some chocolate chips and perhaps a package of instant pudding added.
Yield
8 servingsPrep
20 minCook
25 minReady
4 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
self-rising flour
or regular flour and add 1 tbsp baking powder and 1 tsp salt |
|
| 2 | cups |
vanilla ice cream
very soft |
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
self-rising flour
or regular flour and add 1 tbsp baking powder and 1 tsp salt |
|
| 473 | ml |
vanilla ice cream
very soft |
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Measure flour and ice cream into mixing bowl.
Mix only until dry ingredients are moistened.
Fill well greased muffin cups three-fourths full.
Bake at 450℉ (230℃) for 20 to 25 minutes until golden brown.
Note: You may vary the flavor of ice cream and create different flavored muffins.
For variation, add ½ cup chocolate chips and ½ cup chopped nuts in batter.
Sprinkle with cinnamon and sugar.
