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Quick Blueberry Ice-cream Muffins

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Quick Blueberry Ice-cream Muffins

Brighten up your mornings with blueberry muffins that can be made using this quick and easy recipe.

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup ice cream
vanilla, softened
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1 cup self-rising flour
self-rising
1 cup blueberries
fresh
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1 tablespoon butter
or margarine, melted
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2 tablespoons sugar
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Ingredients

Amount Measure Ingredient Features
237 ml ice cream
vanilla, softened
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237 ml self-rising flour
self-rising
237 ml blueberries
fresh
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15 ml butter
or margarine, melted
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3E+1 ml sugar
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Directions

In a medium bowl, mix ice cream and flour.

Fold in blueberries. Spoon into six greased muffin cups.

Bake at 375 for 20 to 25 minutes or until muffins test done.

While hot, brush muffin tops with butter and sprinkle with sugar.

Serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 14422% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 288mg 12%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 4%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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