|
|
|
|
|
|
Posted by LladyRusty at recipegoldmine.com April 26, 2001
Source: thepittsburghchannel
2 1/2 cups chocolate ice cream
1 cup (6 ounce) peanut butter chips
2 cups self-rising flour
Heat the oven to 400 degrees F. Line a 12-cup muffin tin with paper baking cups.
In a large bowl, stir the ice cream until very soft but not melted. Stir in the remaining ingredients until well-blended; the mixture will be stiff.
Fill each muffin cup about two-thirds full with batter, then bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean.
Let cool for about 5 minutes before serving, or remove to a wire rack to cool completely.
NOTE: You can do a lot of experimenting with these muffins simply by using different ice cream flavors and mixing in ingredients such as chocolate chips or sweetened dried cranberries.
Servings: 12
Quick Recipe Links
American Regional ~
Appetizers ~
Baby Food ~
Barbecue ~
BBQ Guru ~
Beverages ~
Bisquick
Bread ~
Breakfast ~
Cake Mixes ~
Cakes ~
Camping ~
Candy ~
Candy Bar ~
Canning ~
Casseroles
Celebrity ~
Children's ~
Condiments ~
Cookies ~
Cowboy & Ranch ~
Crock Pot ~
Dessert ~
Diet ~
Dressing
Eggs & Cheese ~
Fish & Seafood ~
Fruit ~
Gifts in a Jar ~
Gravy ~
Grilling ~
Holiday ~
International
Jell-O ~
Meat ~
Meatless ~
Military ~
Nutella ~
Packet ~
Pampered Chef ~
Pasta, Rice & Beans ~
Pets ~
Pies~
Pizza
Pressure Cooker ~
Restaurant ~
Salads ~
Sandwiches ~
Sauces ~
School Cafeteria ~
Scratch ~
Seasonings
Side Dishes ~
Smoked ~
Snacks ~
Soup ~
Syrup ~
Tofu ~
Turkey Leftovers
|
Media Center |
Privacy Policy |
Terms & Conditions of Use |
Trademark |
Link To Us |