1 1/2 cups self-rising flour
2 cups (1 pint) soft vanilla ice cream

Allow ice cream to melt at room temperature 30 minutes. Do not stir. Mix ice cream and flour together only until flour is moistened. Fill well greased or paper-lined muffin cups 3/4 full.

Bake at 350°F for 20 to 25 minutes or until golden.

FOR RICHER MUFFINS:

Add 1 egg, 2 tablespoons cooking oil and 1/3 cup sugar. Sprinkle with cinnamon sugar before baking.

Submitted by: CM