Thursday I traveled to Oak Lawn IL to Mother McAuley High School with Chef Jim Behrens of Food Service Professionals. In January, a group of 16 students, began meeting on Thursday afternoons for a culinary class. They studied basic culinary skills such as knife skills and basic sanitation, plus making soups, appetizers and dinner entrees. Chef Jim invited me to be a guest lecturer. They meet for only 90 minutes, so I couldn't really do a yeasted bread, so we decided to make ice cream muffins.
Ice cream muffins have only two ingredients: self-rising flour and melted ice cream. You mix the two together and you've got muffin batter. If you were to look up the recipes for ice cream and self-rising flour, and place them next to a recipe for plain muffins, you'd find that the ingredients pretty much line up one-to-one. It's a recipe I got from my mom, of course, which I originally published in Bake and Be Blessed.
We had both chocolate and vanilla melted ice cream, and lots of goodies to mix in: mini chocolate chips, crushed Butterfingers, chopped pecans, mini M & M's, raisins, dried cranberries, and dried mango. The girls worked in pairs, and we had enough time to make two batches, which is good because the first batch was pretty much devoured by the student chefs and the parade of teachers who just happened to pass through the kitchen as we were sampling.
I'm sure Breadheads everywhere are going to want to try this, so here's the recipe:
Ice Cream Muffins
Yield: 6 muffins
1 cup self-rising flour (see note)
1 to 1 ½ cups melted ice cream, any flavor
Preheat oven to 375 degrees. Place flour into a medium bowl. Stir in enough of the melted ice cream to make a thick batter. If the ice cream has chocolate chips or nuts, make sure they get mixed in, too. You can also add additional nuts, candy, or fruit to the mix, which I recommend---about a third of a cup is perfect. DO NOT OVERMIX. The batter will be lumpy, and you may see small pockets of dry flour. That's OK! If you overmix the batter, the muffins will be a little too chewy and oddly-shaped.
Lightly grease a six cup muffin tin. Divide batter among muffin cups. Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops of the muffins may not brown very much, but the tops should spring back when lightly pressed. Let muffins cool to lukewarm, then eat immediately. Feel free to dunk pieces of the muffin in the remaining melted ice cream.
Note: if you don’t have self-rising flour in hand, you can substitute 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt.
Ice cream muffins have only two ingredients: self-rising flour and melted ice cream. You mix the two together and you've got muffin batter. If you were to look up the recipes for ice cream and self-rising flour, and place them next to a recipe for plain muffins, you'd find that the ingredients pretty much line up one-to-one. It's a recipe I got from my mom, of course, which I originally published in Bake and Be Blessed.
We had both chocolate and vanilla melted ice cream, and lots of goodies to mix in: mini chocolate chips, crushed Butterfingers, chopped pecans, mini M & M's, raisins, dried cranberries, and dried mango. The girls worked in pairs, and we had enough time to make two batches, which is good because the first batch was pretty much devoured by the student chefs and the parade of teachers who just happened to pass through the kitchen as we were sampling.
I'm sure Breadheads everywhere are going to want to try this, so here's the recipe:
Ice Cream Muffins
Yield: 6 muffins
1 cup self-rising flour (see note)
1 to 1 ½ cups melted ice cream, any flavor
Preheat oven to 375 degrees. Place flour into a medium bowl. Stir in enough of the melted ice cream to make a thick batter. If the ice cream has chocolate chips or nuts, make sure they get mixed in, too. You can also add additional nuts, candy, or fruit to the mix, which I recommend---about a third of a cup is perfect. DO NOT OVERMIX. The batter will be lumpy, and you may see small pockets of dry flour. That's OK! If you overmix the batter, the muffins will be a little too chewy and oddly-shaped.
Lightly grease a six cup muffin tin. Divide batter among muffin cups. Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops of the muffins may not brown very much, but the tops should spring back when lightly pressed. Let muffins cool to lukewarm, then eat immediately. Feel free to dunk pieces of the muffin in the remaining melted ice cream.
Note: if you don’t have self-rising flour in hand, you can substitute 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt.
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