Try this Ice Cream Blueberry Muffins recipe, or contribute your own.
Suggest a better descriptionCombine 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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 103 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 237.1mg | 8 % | |
Potassium 24.3mg | 1 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 22.8g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 103
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