2 cups vanilla ice cream 1 8-1/2 ounce can crushed pineapple, drained 2 cups flour 1/4 cup sugar 3 teaspoons baking powder 1/4 teaspoon salt 1/4 cup salad oil 1 cup topping 1 2/3 cups glaze Preheat oven to 400 degrees F. Soften ice cream slightly and blend with pineapple in a mixer. Add flour, sugar, baking powder, salt, and salad oil and beat well. Line muffin pan with paper baking cups and fill 2/3 full with mixture. Add topping. Bake 20 to 25 minutes or until golden. Remove from pans, cool, and glaze. Yield 9 to 12 muffins.
Topping: Mix together until crumbly 1/4 cup margarine, 1/2 cup flour, 1/4 cup brown sugar.
Glaze: Combine and mix until smooth 1 1/2 cups confectioners' sugar and 8 teaspoons pineapple juice, reserved from draining. Drizzle over cooled muffins.