Ice Cream Blueberry Muffins
- 1 pt Vanilla ice cream; softened
- 2 c Self-rising flour
- 3 tb Sugar
- 1/2 ts Cinnamon
- 1 1/2 c Blueberries; rinsed, drained
Combine ice cream and flour, stirring until batter is smooth and thick.
Mix sugar with cinnamon; set aside 1 tablespoon. Sprinkle remaining mixture
over batter. Gently fold in blueberries.
Fill greased or paper-lined muffin cups 2/3 full with batter. Sprinkle
with reserved cinnamon-sugar mixture.
Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
Mix sugar with cinnamon; set aside 1 tablespoon. Sprinkle remaining mixture
over batter. Gently fold in blueberries.
Fill greased or paper-lined muffin cups 2/3 full with batter. Sprinkle
with reserved cinnamon-sugar mixture.
Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
