Butter Pecan Ice Cream Muffins
  • 2 cups oat flour
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick butter
  • 1 ½ cup butter pecan ice cream melted but not hot
  • 1 large egg
  • ¼ cup crushed pecans
  1. Preheat oven to 400 degrees F.
  2. Ready a muffin tin with liners or grease.
  3. In a food processor or blender, add old fashion oats and blend until a flour.
  4. In a large bowl, sift together the oat flour, sugar, baking powder, baking soda, and salt.
  5. In a small saucepan, heat butter until beginning to brown.
  6. In a large mixing bowl, add ice cream, browned butter, and egg and mix together.
  7. Add the flour mixture to the ice cream mixture and mix until just combined.
  8. Gently fold in pecans.
  9. Pour batter into muffin tin, filling just over 2/3 of the way full.
  10. 10. Bake for 16-18 minutes or until beginning to brown on top.
  11. 11. Remove from pan and allow to cool.