Ice Cream MuffinsNovember 30, 2011 by: Cavan
The holidays are a great time to whip out fun and easy recipes. And, brother, do I have a recipe that is as fun as it is easy. Ice Cream Muffins! These little dandies are perfect for breakfast or snacking. And, when I say they’re easy, I mean E-A-S-Y!
For starters you’ll want to pick up a pint of your favorite ice cream. I use Ben and Jerry’s Karamel Sutra and Banana Split. If you are going to use not so bold flavors like this I’d recommend adding a little flavor. I really liked the Banana Split but next time I’m going to add a dash little banana liqueur. I don’t think you can go wrong with the flavor of ice cream. I think Mint Chocolate Chip would be great! I think some kind of chocolate/cookie dough concoction would be even better.
For these you’ll need:
- 1 Pint of the Ice Cream of Your Choice—softened.
- 1 Cup Self-Rising Flour
- ½ Tsp Vanilla Extract (optional)
- Additional Flavors (optional/recommended/use your imagination)
Soften the ice cream till pretty much melted. It doesn’t have to be 100% liquid but pretty darn soft. I ended up using the soften setting on my microwave because I didn’t anticipate how long it actually takes to melt ice cream in a pint container.
Combine ice cream, flour, vanilla (optional), and any other ingredients you choose in a bowl and mix well.
Spoon in mixture till muffin cups are 1/2 to 3/4 full. Messes will be had if you overfill.
Pre-heat oven to 400 and cook for 15 minutes (Check after 10 minutes).
See, when I said easy I meant easy! Serve warm with copious amounts of butter.