Ice cream is my favorite food—it’s perfect just the way it is. But the weather has started to cool off (from a brisk 95 to 85 degrees F) and you might be in the mood to bake something warm. Baking in college is quite a concept—especially when you can microwave nearly everything  (Ed. note: I found out the other day that you can even make scrambled eggs in a mug in the microwave). These muffins are incredibly easy to make and require no previous baking experience or eggs(!), butter, sugar, baking soda or oil. But don’t worry, they aren’t too healthy.

The only ingredients in these muffins are half a pint of ice cream (if you can manage to sacrifice some of that pint of Ben & Jerry’s you’ve been saving for consolation after your first midterm), applesauce, blueberries and self–rising flour. Disclaimer: you’ll probably (read: definitely) have to buy the self–rising flour. But there’s no need to worry because it’s sold at Fro Gro, and you’ll use it all if you just make a few batches of these muffins. If you don’t have any blueberries, you can use any other kind of fruit you have available. Also, you can never go wrong with chocolate chips. I added applesauce to my muffins for some extra flavor since it contains cinnamon and makes the muffins moister (I have decided that that is a word), but it’s not necessary.

Microwave the ice cream until you have a huge puddle of liquid—I know, this sounds like a sin—mix in all of the ingredients, scoop into muffin liners or a cake pan, and bake in the oven. Once you remove the muffins from the oven, top with even more ice cream, because the ice cream in the batter obviously wasn’t enough.


Servings: 6 muffins

What you’ll need:

  • 1 cup ice cream
  • 1 cup self–raising flour
  • 1 4 oz. cup cinnamon applesauce
  • 1 ½ cups blueberries

Procedure:

  1. Preheat oven to 375 degrees F.
  2. Microwave 1 cup (or ½ pint) of ice cream until there are no lumps remaining. (This means that you can save the rest and eat it).
  3. Mix in the self-rising flour.
  4. Next, mix in the applesauce and the blueberries.
  5. Fill a muffin tray with liners.
  6. Spoon a dollop of the mixture into each of the muffin liners. Top each muffin with a few more blueberries.
  7. Bake for approximately 18 minutes. Remove from oven when the tops begin to color and are no longer jiggly and you can smell the aroma.
  8. Top with extra ice cream and enjoy!

Tips and Tricks:

  • You can use any kind of ice cream for this recipe with any add-ins you’d like! (My favorite kind of ice cream is Chocolate Fudge Brownie, but those muffins could either be really good or really gross.)
  • These muffins taste somewhere in between a muffin and a cupcake, so don’t expect a traditional crumbly muffin texture.

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