1 1/2 c. self-rising flour
2 c. (1 pint) soft vanilla ice cream

Allow ice cream to melt at room temperature 30 min. Do not stir. Mix ice cream and flour together only until flour is moistened. Fill well greased or paper-lined muffin cups 3/4 full.

Bake at 350 degrees 20-25 minutes or until golden.

FOR RICHER MUFFINS: Add 1 egg, 2 tablespoons cooking oil and 1/3 cup sugar. Sprinkle with cinnamon sugar before baking.