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Bt HELEN W. SMITH tit—Ion Ax«nt. Bo— Icwwla This year marks the 58th celebration of June is Dairy Month, a 1 time to salute our dairy farm families and recognize the important role Tnflk and milk products play in the health and nutrition of our state. The Dairy Council sent a brochure entitled Quick Recipes for Busy Summer Days...so I’ve included several of their recipes in my nutrition column this week. Ice cream muffins make breakfast or brunch special. Serve them • hot from the oven with butter or apricot preserves. Ice Cream Muffins Makes 6 muffins? 1 cup vanilla ice cream 1 cup sifted self-rising: flour / Place ice cream in small deep -' mixing: bowl and stir with wooden • spoon until softened. (Ice cream does not need to be completely -' melted.) Add flour, stirring just until mixed. Spoon equal amounts into 6 buttered muffin cups. Bake in preheated 400 degree oven for 18-20 minutes. Note: Recipe will make 12 miniature muffins if preferred. Shorten baking time to 12-15 minutes. Muffins freeze well for later use. Serving size: 1 muffins. Calories per serving: 118. Protein 3 g., fat 3 g., carbohy, drate 21 g.
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