Hi becky
I can answer for my sis..smile
yes you can use yougurt, but it expect to be a bit more softer(and onely one small container of maybe12 ounces at thee very most;
here is what you can do if you use reg. flour:
Homemade self rising flour



2 cups of flour

1 t. salt

2 1/2 t. baking powder



Sift all the ingredients together and put in a dry container.



"I would rather walk with God in the dark
than go alone in the light."
~Blessed, Sugar

----- Original Message ----- From: "marilyn deweese" <[email protected]>
To: <[email protected]>
Sent: Saturday, April 14, 2012 5:46 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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