Well, I figure I’d better blog about the not so good with the good, so I remembered seeing a recipe when my kids were younger for muffins made out of nothing except ice cream and flour.
I decided to try them again, recalling that they didn’t turn out quite as pretty as in the magazine back then.
All you supposedly need is a pint of ice cream – any flavor, and two cups of self-rising flour.
My ice cream was really soft because I had to drive 45 miles from the grocery store in scorching weather!
I plopped the ice cream into the flour and began stirring. I noticed that it wasn’t absorbing quite all of the flour and my batter looked more like dough for salt-dough ornaments:/
I went ahead and put the batter into a sprayed muffin tin and thought maybe while cooking they would thin out and start to look nicer.
I baked them in a 425 degree oven for 20-25 minutes.
The final result was muffins that resembled drop biscuits more than muffins.
Trying to troubleshoot my mishap, I decided maybe the flour in my canister wasn’t self-rising but possibly all purpose instead. I also should have probably added a little milk after seeing how thick the batter was.
Oh well, they taste okay and I might put a couple at the bottom of a bowl this evening with some more ice cream. Waste not, want not:)