These quick and easy muffins are believed to be southern American in origin and I have been making them since the 1970s. They are a winner for breakfasts or as an easy way to produce a roll for dinner time. We particularly enjoy them with a braai.
Ingredients
2 cups self-rising flour
4 Tbsp mayonnaise
1 cup/ 250 ml full cream milk
1 tsp sugar
Method
Mix all ingredients in a mixing bowl for about two minutes with a wooden spoon. Spray large-cavity muffin tins. Fill tins two-thirds full. Bake in a preheated hot oven (240℃) until golden brown; about 10 to 12 minutes.
This recipe makes 12 small rolls in a patty pan or six large ones in a muffin tin.
If you like, cook six slices of streaky bacon, chop finely and add to the mixture. Or you can make the rolls more herby by adding dried mixed herbs. DM
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TGIFood
Lekker Brekker Monday: Quick mayo muffins
Flour, milk, mayonnaise and a touch of sugar. These are arguably the quickest, easiest muffins to make on the planet. They make a nifty breakfast fix.
