ICE CREAM MUFFINS

This recipe is from the 17th Annual Pillsbury Bake-Off back in the 1960s.

1 1/2 cups Pillsbury's Best Self-Rising Flour*
2 cups very soft vanilla ice cream

Oven 425 degrees                                                      About 8
Measure flour and ice cream into mixing bowl. Mix only until all dry particles are moistened. Fill well-greased muffin cups three-fourths full. Bake at 425 degrees for 20 to 25 minutes until golden brown.
*For use with Pillsbury's Best Flour (Regular or Instant Blending), add 1 tablespoon baking powder and 1 teaspoon salt.
Tip: If a richer muffin is desired, add 1 egg and 2 tablespoons cooking oil.
Variations: Stir 1/2 cup semi-sweet chocolate pieces or 1/2 cup chopped Diamond Walnuts into batter. Or, sprinkle muffins with sugar or cinnamon and sugar before baking.