2 c. self-rising flour
2 c. softened vanilla ice cream

Combine in a mixing bowl, flour and ice cream. Beat until smooth. Fill well-greased muffin cups 3/4 full. Bake at 425 degrees for 20-25 minutes or until golden brown.

VARIATIONS: If richer muffin is desired, add 1 egg and 2 tablespoons cooking oil. Try different flavors of ice cream. Add 1/2 cup of chocolate chips or chopped nuts.