| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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