|1 pint||Vanilla ice cream; softened|
|2 cups||Self-rising flour|
|1½ cup||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 ⅔ 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, .
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