Measure, Mix, and Bake Ice Cream Cornmeal Muffins Makes 12 (2 oz.) medium muffins Ingredients: 2 cups self-rising cornmeal mix* 1 pint (2 cups) vanilla ice cream Directions: 1. Soften ice cream until it is almost melted. 2. Preheat oven to 400°F. 3. Grease or spray a 12-cup muffin pan. 4. Stir the cornmeal mix and the ice cream together just until all the flour is moistened. 5. Spoon the batter into the greased muffin cups, filling 2/3 full. 6. Bake for 18 to 20 minutes or until golden brown. Serve warm. Muffins taste great with strawberry jam! * Or substitute with mixture of 1½ cups cornmeal, ½ cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Nutrition information: One of 12 muffins (2 oz. each) provides: 137 calories; 3 g protein; 19 g total carbohydrates (1 g sugar); 1 g dietary fiber; 5 g total fat (1 g saturated fat); 20 mg cholesterol; 83 mg potassium; and 328 mg sodium. Source: Adapted from a Dairy Council recipe Back to The Measure, Mix, and Bake Program