Mayonnaise Muffins – 1968

Sometimes, while flipping through cookbooks, a recipe will reach out with it’s oily baked good claws and grab your attention, and then refuse to let go until it’s been made, like some awful curse you must complete in order to be free of it. I will say, what worried me most about this recipe was that, typically, the fewer the ingredients, the more the flavors of the individual ingredients tend to stick out, and with the mayo… well, let’s just say that’s it’s not my favorite food-stuff. That really didn’t bode well.


  • 1 c. self-rising flour
  • 1/2 cup milk
  • 1 rounded T. mayo

To start with, we preheat our oven to 450 and grease a muffin pan- not the whole thing, as the entire recipe only makes 8 muffins (only half of which I’m making).

Once we actually get into the ingredients themselves, its fairly quick and easy. We add the flour, milk, and mayo to a bowl…

and stir until smooth. Which… goes a little counter to what I normally hear about not overmixing your batter, but whatever.

What we’re left with is a weird, pasty batter (literally, it feels a little gluey). There also doesn’t seem to be an awful lot of it, it seems, as I’m spooning it into the muffin cups.

It goes into the oven to bake for a short 8 minutes.

The Verdict:

After 8 minutes I was left wondering if these things were done at all. I’ve never seen a pastier looking bread.

I ended up doing a bit of an experiment, taking muffins out at various times and… well, it took four more minutes for these to look ‘done’.

Still, all of them ended up being fully cooked inside, though the texture is different than I was expecting. I had thought it would be similar to biscuits, but instead has more the consistency of a fluffy pancake. As far as what it tastes like… well… it tastes like bread. Fairly nondescript bread. No sign of the mayo at all.

Appearance – 2.5 (bump that up to 4 with extra cook time)
Odor – 3
Texture – 4.5
Taste – 3.5

Overall 3.5 – Not bad, and the texture is pretty interesting, but otherwise they’re kind of meh. The extra bake time helps a bit with this at least. It’s nice to know, at least, that I can still make a quick bread without my usual fats- though wouldn’t normally choose the mayo over shortening or butter.

Mayonnaise Muffins

  • Servings: 8
  • Difficulty: easy
  • Rating: ★★★ 1/2
  • Print
from Southern Living – Quick & Easy Dishes, 1968 by Mrs. Wade H. Harris, Seagrove H.S., Seagrove, N.C.


1 c. self-rising flour
1/2 cup milk
1 rounded T. mayo


Preheat oven to 450 ° F and prepare a muffin pan, greasing eight cups.

Combine all of the ingredients in a mixing bowl and stir until smooth. Pour batter into prepared muffin cups.

Bake for 8 minutes.

3 thoughts on “Mayonnaise Muffins – 1968

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