Have you ever banned a recipe from your rotation because it was too good (and you ate way too much of it?)
That’s what I did years ago to Deb’s Mayonnaise Muffin recipe. I was in the middle of a somewhat short-lived and overly ambitious move to eat better when I stuck the stained and half-torn notebook paper into my 1980s Sunshine Sampler cookbook and hid it on the shelf…until yesterday.
Yesterday was a Monday that demanded comfort food and how could anything be more comforting than hot white bread oozing with delicious cholesterol?
I was introduced to Mayo Muffins by my old friend Deb, a daughter of South Alabama who had grown up on them. They are best right out of the oven and slathered with butter. Now you see why they were banished for so long.
Yesterday as I was making up excuses as to why I couldn’t make it to the grocery, I had a revelation that I could make these muffins. I realized I had a sack of self-rising flour, the holy grail of any quick white bread, and as luck would have it, the two remaining ingredients were sitting in the fridge: a jar of Duke’s mayonnaise and milk.
And there in the Sunshine Sampler was the Mayo Muffin recipe in Deb’s handwriting. I often can’t remember where I put my purse or what day of the week it is, but I remembered where that recipe was after all these years.
An average Monday dinner suddenly turned into something special and ignited an avalanche of memories of great times with old friends. Now I’m fighting the urge to whip up another batch for tonight. I need to hide the recipe in another book this time, and not tell the rest of the family.
Deb’s Mayo Muffins
Makes 6 muffins
1 cup self-rising flour
1 cup milk
¼ cup mayonnaise
Preheat oven to 375.
Mix together all the ingredients. Stirring only until all flour is moistened (batter will be lumpy). Pour into greased muffin tins and bake until slightly browned. The muffins will stay light so be careful not to overcook.