Prepare to have your mind blown…Your childhood dreams are coming true. Two ingredients (one of which is ice cream) equals twelve scrumptious muffins.
This recipe is so easy, it is a perfect one to do with kids. Can’t really go wrong, it’s quick, directions are easy and it doesn’t take long in the oven.
These aren’t exactly health food so that’s why I’d recommend them as a special treat with kids instead of as your new favorite breakfast. Besides, there are muffins that are far more decadent, nutritious and elaborate than these for when the kids aren’t helping…I’ll do my best to track one or two new (old) muffin recipes down soon!
1 cup vanilla ice cream*, softened
1 cup self rising flour
Preheat oven to 350 degrees. Prepare a mini muffin tin with paper liners.
Combine ice cream and flour in a bowl with a wooden spoon until just moistened. Do not overmix!
Fill muffin cups 3/4 full. Bake until toothpick comes out clean.
*I used vanilla bean ice cream and it made a simple muffin that would have been great with jam, some pre-soaked dried apricots inside, chocolate chips, blueberries, you name it! The other way to give it some flavor…use a different kind of ice cream, think peach, raspberry, chocolate, etc. (I used rocky road on my second attempt. If I was really wanting a chocolatey muffin, I’d add chocolate chips as well next time.)
Make sure it is pretty soft or you’ll have to work a lot harder when mixing. (like I did. oops!)
Put all of the ingredients in the same bowl.
Stir ’em up. Don’t over mix, these are pretty forgiving if the ingredients aren’t perfectly blended.
Fill the muffin cups 3/4 full and bake.
Baked! Get ready to try this nutritious and delicious muffin.
Let me know if you have luck with any other ice creams or add-ins!