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

Preheat oven to 425 degrees. Grease a muffin tin or line with paper cupcake liners. Combine ice cream with flour and pour mixture into prepared tins, filling each about 3/4 full. Bake 12-15 minutes. Cool slightly on wire rack before serving. Makes 6-8 muffins.