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|Ice Cream Muffins|
|Recipe courtesy North Dakota Wheat Commission|
|1 ½ cups enriched self-rising flour
1 ½ cups all-purpose flour
1½ tablespoons baking powder
¾ teaspoon salt
2 cups vanilla ice cream, melted (flavored, optional)
¾ cup cinnamon, chocolate or peanut butter chips, or combination
|Measure dry ingredients into a medium bowl. Stir in ice cream just until flour is moistened. Stir in chips. Spray muffin cups with non-stick spray and fill cups ¾ full.
Bake in a preheated 350-degree oven 20 minutes or until golden brown.
Makes 10 muffins.
|Each muffin provides approximately: 182 calories, 3 g protein, 29 g carbohydrates, 1 g fiber, 7 g fat, 12 mg cholesterol, 31 mcg folate, 2 mg iron, 417 mg sodium|