ICE CREAM MUFFINS
Pillsbury 17th annual bakeoff (Jan 1966)
“The one great surprise was ice cream, never regarded as a convenience product, but used by several of the finalists as a substitute for sweetening, shortening and flavoring.”
2 cups self-rising flour*
2 cups softened vanilla ice cream
Measure flour and ice cream int mixing bowl. Beat until smooth. Fill well-greased muffin cups three-fourths full.
Bake at 425 degrees F for 20 to 25 minutes until golden brown.
*For use with regular flour, decrease flour to 1 1/2 cups. Add 1 tablespoon baking powder and 1 teaspoon salt.
VARIATION:
If a richer muffin is desired, add 1 egg and 2 tablespoons cooking oil.
Makes about 12 muffins
Source: Pittsburgh Press - Thursday, Jan 27, 1966