Ice Cream Muffins

2 cups self-rising flour
2 cups softened vanilla ice cream
1 egg
2 tablespoons vegetable oil

Combine all ingredients in mixing bowl. Beat until smooth. Fill greased muffin cups 3/4 full. Bake at 425 degrees F for 20 to 25 minutes.

NOTE: for a less rich muffin, omit egg and oil.

Yields 12.

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