These muffins are light, fluffy and packed with the flavor of sun-ripened strawberries, thanks to Blue Bunny® Premium Double Strawberry Ice Cream. Serve them for Sunday brunch, for afternoon tea or just for fun.
Muffin tin, 8 muffin paper liners, 2 glass bowls
- 4 cups Blue Bunny® Premium Double Strawberry Ice Cream
- 2 teaspoons baking powder
- 1-3/4 cups all-purpose flour
Preheat oven to 350°F. Place 8 muffin paper liners in muffin tin. In a small bowl, combine oil, softened ice cream, and egg. Beat lightly. In a separate bowl, sift flour, salt, baking powder and sugar. Add wet ingredients to dry ingredients and mix well. Fill muffin cups and bake at 350°F for 20 minutes or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.