Ice Cream Muffins

Wow!  I can't believe I haven't posted anything all year!

2 c. softened ice cream
1 1/2 c. flour
1 T. baking powder
1 t. salt

Combine in a bowl and beat until smooth.  Fill 12 well-greased muffin cups 3/4 full.  Bake at 425° for 20-25 minutes, or until golden-brown. 

Try different flavors of ice cream!  I used vanilla and loved it, but next time I might try cookies 'n' cream.

Peanutty Chocolate Banana Muffins

2 c. flour
1 c. sugar
1 T. baking powder
½ t. salt
1 c. mashed, ripe bananas (I used 3 bananas)1/3 c. milk
1/3 c. peanut butter
3 T. peanut oil (can use vegetable or canola)
1 egg
1 c. chocolate chips

Preheat oven to 400° F.  Place papers in 17 muffin cups (18 if you make small muffins). 

Combine flour, sugar, baking powder, and salt.  In a separate bowl, mix bananas, milk, peanut butter, oil, and egg.  Add to dry ingredients, mixing just until moistened.  Stir in chocolate chips.  Place ¼ c. batter in each muffin paper (use less per muffin if you want 18 muffins). 

Bake 20-25 minutes.

The reason the number of muffins is off is that this recipe originally made 1 loaf of bread, baked at 350° for 60 minutes.  And the original recipe calls for chocolate chips and chopped peanuts to be sprinkled on top before baking.

Cinnamon Crunch Muffins

Muffin:

1 c. oatmeal

1 c. flour

1/4 c. brown sugar

1 T. baking powder

1/2 t. salt

1 c. milk

1 egg

1/4 c. melted butter

Struesel Topping:

2 T. butter

3 T. oatmeal

2 T. brown sugar

2 T. chopped nuts

2 T. flour

1 1/2 t. cinnamon

Preheat oven to 400° F. Place muffin papers in a 12-cup muffin tin.

Mix first 5 ingredients. Add milk, egg, and melted butter. Mix until dry ingredients are just moistened. Using 1/4 c. measure, fill muffin cups 2/3 full. Mix topping ingredients. Sprinkle evenly atop muffins.

Bake for 20-25 minutes. Serve immediately.

Note: I discovered the 1/4 c. trick this morning when making these muffins. Usually, I cannot fill them evenly and I have unevenly-sized muffins. The 1/4 c. measure is less messy than a spoon, and the muffins are more closely uniform.

Blueberry-Banana Muffins

1 3/4 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/4 c. quick oats
2/3 c. sugar
1/3 c. oil
2 eggs
1 t. vanilla
3 ripe bananas, mashed
1/2 to 3/4 c. blueberries (fresh or frozen)

Preheat oven to 325 degrees (F). Place paper liners in 16-18 muffin tins. Sift flour, salt, baking powder, and soda; stir in oatmeal. Combine sugar, oil, eggs, and vanilla; beat until bubbly. Stir blueberries into flour mixture. Mash bananas and add to liquid mixture. Add flour mixture to liquid mixture and gently stir until dry ingredients are moist. Fill prepared muffin tins 2/3 full. If desired, sprinkle tops with sugar. Bake for about 25 minutes or until lightly browned and toothpick inserted comes out clean. Remove to wire rack to cool.
Yeild: I always get 17 muffins out of this.
Note: If desired, substitute chocolate chips for the blueberries. =)

Why stir the blueberries into the dry ingredients? I've read that it keeps them from turning the muffins green with their juice. If you wish to add them to the wet ingredients, or add them after combining everything else, go right ahead and do so. It probably doesn't matter. =D