Ice Cream Muffins

1 pint of gourmet ice cream (or regular)
2 cups self rising flour

Melt ice cream.
Stir in self rising flour just until ice cream and flour is mixed. Do not overmix.

Spray muffin tins with pam. Fill 2/3 full.
Bake at 350 for 12 to 15 minutes.

This was made in a cooking class that I took by Father Dominic Garramore. He has a TV show filmed in St Louis and on the PBS network in Illinois. He bakes awesome breads. He has a cookbook out Baking Bread with Father Dominic.

He used Chunky Monkey Ice Cream in one batch and mint chocolate chip in the second. Very interesting recipe.