Becky, Marilyn and Everybody,

I apologize for not knowing where this recipe came from for the self-rising 
flour.  But I have used it with good results in various recipes.

Self-Rising Flour
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Combine.
  ----- Original Message ----- 
  From: marilyn deweese 
  To: [email protected] 
  Sent: Saturday, April 14, 2012 6:46 PM
  Subject: Re: [CnD] Ice Cream Muffins


  I cannot answer either of your questions.  I'm sorry.
  ----- Original Message ----- 
  From: "Becky" <[email protected]>
  To: <[email protected]>
  Cc: <[email protected]>
  Sent: Saturday, April 14, 2012 2:25 PM
  Subject: Re: [CnD] Ice Cream Muffins


  > Hello, I was wondering if the ice cream can b substituted with frozen 
  > yogurt?
  > My other question is how much baking powder and salt do u need to add to 
  > all purpose flour if u want to turn it in to  rising flour?
  > Sincereley
  >
  > Rebecaself
  >
  > Sent from my iPhone
  >
  > On Apr 12, 2012, at 11:54 AM, "marilyn deweese" 
  > <[email protected]> wrote:
  >
  >> 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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