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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 1/2 Liter | Vanilla ice cream; softened |
| 2 Tasse | flour Self-rising |
| 3 Esslöffel | sugar |
| 1/2 Teelöffel | cinnamon |
| 1 1/2 Tasse | Blueberries; rinsed, drained |
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Combine ice cream and flour, stirring until batter is smooth and thick. Mix sugar with cinnamon; set aside 1 tablespoon. Sprinkle remaining mixture over batter. Gently fold in blueberries.
Fill greased or paper-lined muffin cups 2/3 full with batter. Sprinkle with reserved cinnamon-sugar mixture.
Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.
From Newspaper Article
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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