This is all these muffins take. The eggs are in the ice cream and they do
rise and they do taste good.
----- Original Message -----
From: "Laury-Johnson, Shawnese (LARA)" <[email protected]>
To: <[email protected]>
Sent: Thursday, April 12, 2012 7:49 PM
Subject: Re: [CnD] Ice Cream Muffins
This recipe only calls for 2 cups of self rising flour and your choice of
ice-cream or am I missing something?
Shawnese Laury-Johnson, MA, CRC, LLPC
Assistant East Region Manager
Michigan Commission for the Blind
3038 W. Grand Blvd. ste. 4-450
Det., Mi 48202
313.456.1957
FAX: 313.456.1645
[email protected]
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of marilyn
deweese
Sent: Thursday, April 12, 2012 2:54 PM
To: [email protected]
Subject: [CnD] Ice Cream Muffins
Ice Cream Muffins
These have become a favorite at our house and you can change the
flavor of the muffins by what flavor of ice cream you use. I like to
use the vanilla ice cream and then add 1/2 cup of diced, cooked
apples. My kids love them this way. Of course you can add a 1/2 cup of
whatever you would like. I also make a cinnamon/sugar topping for them
myself.
2 cups self-rising flour
2 cups vanilla ice cream, softened
Combine all ingredients in a mixing bowl. Beat until smooth. Fill well
greased muffin cups 3/4 full.
Bake at 425 for 20 to 25 minutes. This makes about 13 muffins. Enjoy.
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