Cook’s Notes: Like a cross between biscuits and muffins, these quick breads are easy to make. Double the recipe to make one dozen. They are eggless and require few ingredients. You can even make the self-rising flour with pantry ingredients (technique is adapted from Taste of Home magazine, OCT/NOV 1995).
6 servings – 6 rolls; 30 minutes total, 10 min prep
1.5 tsp baking powder
1/2 tsp salt
Enough all-purpose flour to make 1 cup
1/2 cup milk
1 Tablespoon sugar
1 Tablespoon mayonnaise
Heat oven to 375 F. Coat a muffin pan with 6 cups lightly with cooking spray.
Place baking powder and salt in a 1-cup measuring cup. Add enough all-purpose flour to fill the cup; level off the top.
Mix all ingredients until thoroughly combined. Fill cups evenly with batter, so they are about half-full. Bake for 15 to 20 minutes or until lightly brown.