Tapioca pudding is coming next week — in the meantime, here’s a quick and bizarre muffin recipe posted by Ruth at Mid-Century Menu.
ICE CREAM MUFFINS
by Mr. Albert F. Hinshaw, Orangevale, California
1-1/2 cups Pillsbury’s Best Self-Rising Flour*
2 cups very soft vanilla ice cream
Measure flour and ice cream into mixing bowl. Mix only until all dry particles are moistened. Fill well-greased muffin cups three-fourths full. Bake at 425° for 20 to 25 minutes until golden brown.
* For use with Pillsbury’s Best Flour (Regular or Instant Blending), add 1 tablespoon baking powder and 1 teaspoon salt.
Tip: If a richer muffin is desired, add 1 egg and 2 tablespoons cooking oil.
Variations: Stir 1/2 cup semi-sweet chocolate pieces or 1/2 cup chopped Diamond Walnuts into batter. Or, sprinkle muffins with sugar or cinnamon and sugar before baking.
This recipe makes sense, sort of. Ice cream already has milk and sugar, so all you “need” is flour for structure and baking powder for rising. Whether this basic theory is actually able to provide the correct proportions for baking remains to be seen! We decided to attempt both the regular and “rich” muffins listed in the recipe, to get a good idea of just how well the “two ingredient” approach would really work.
You could probably get some interesting variations with the wide array of ice cream flavors that are available nowadays — even fruity flavors like blueberry or strawberry could be a neat base. Of course, wanting to experiment with variations will require Ice Cream Muffins to be a tasty basic muffin, and we don’t know if they are yet — so vanilla it is!
Unfortunately, when ice cream melts, it loses some of the air that was churned in during the freezing process. The recipe isn’t clear on whether “2 cups” is before or after this air goes out. (Hopefully they mean before, because I used up all the ice cream…)
Once thoroughly softened (ok, melted), the ice cream was poured into the flour mixture.
The Rich Ice Cream Muffin Batch got an additional dose of egg and oil.
After stirring only until the dry ingredients were moistened, it looked quite lumpy — even for a muffin batter.
According to the Spoon Assistant (you know, that small child who hangs around the kitchen and offers to lick all your spoons for you, often while you’re still using them) the batter tasted pretty good. On the whole, this is an extremely kid-friendly recipe — not much to measure, not much to pour, and no worries if they don’t stir enough since you want it kinda lumpy.
Half of each batch got a light sprinkling of demerara sugar for a bit of extra sweetness and crunch.
After baking, there is not really a visible difference between the Rich (left) and Regular (right) Ice Cream Muffins, externally or internally.
The Rich Muffin (left) has a slightly higher rise, but only slightly.
Opinions were somewhat divided. Everyone agreed the Rich were better than the Regular, though only one family member declared the Regular Ice Cream Muffin to be inedible. I can’t quite put my finger on why this didn’t taste like a muffin. Neither version really tasted like ice cream, but there just wasn’t a whole lot of flavor — and what flavor it did have was slightly odd. (They’re also fairly tough.) A sprinkling of sugar couldn’t do much to help the unimpressiveness of the muffin.
I guess if you absolutely have to make muffins, and have nothing in the house but a pint of ice cream and some self-rising flour, this would be acceptable. Kind of a waste of the ice cream, though!