2 c. self-rising flour or 1 1/2 c. reg. flour & 1 tbsp. baking powder & 1 tsp. salt
2 c. or 1 pt. softened vanilla ice cream

Preheat oven to 425 degrees. Measure flour and ice cream into mixing bowl. Beat until smooth. Fill well-greased muffin cups 3/4 full. Bake at 425 degrees for 20 to 25 minutes or until golden brown. Makes 12 muffins.

DAUPHIN GLAZE:

1 bar (4 oz.) sweet chocolate
1 tsp. butter
1/4 c. sifted confectioners' sugar
2 tbsp. plus 1 tsp. boiling water

Melt chocolate and butter over hot water (not boiling). Add sugar and mix thoroughly. Blend in boiling water and stir until smooth.