Blueberry Ice Cream Muffins

Muffins prepared from self-rising flour, egg, vegetable oil, vanilla ice cream and blueberries.

Ingredients -

2 cups Self-Rising Flour
1 Egg
2 tablespoons Oil
2 cups Vanilla Ice Cream, softened
1 cup Blueberries

Preparation:

1. Preheat oven to 425 degrees F.

2. Combine flour, egg, oil and ice cream in bowl; beat until smooth.

3. Stir in blueberries.

4. Fill well-greased muffin cups 3/4 full.

5. Bake for 20 to 25 minutes or until brown.

Variations and Recipe Ideas:

Muffin Making Tips -

Freezing Muffins

To freeze muffins, cool completely then wrap tightly in heavy aluminum foil or seal in a plastic freezer bag. Muffins can be frozen up to two months.

Muffin Making Tips -

Flour

Most muffins are prepared from all-purpose flour or self-rising flour as both type have lower gluten content than other flours. Self-rising flour contains leavening agents, but recipes may call for baking powder or baking soda in addition to make muffins with a light texture.