Here's a recipe that's deceptively fast and tasty. It's a great St. Patrick's Day breakfast treat.
1/4 cup raisins or dried currants
Preheat oven to 425. Spray six cups of a muffin pan liberally with cooking spray (if using a 12-cup muffin pan for a 6-cup recipe, put a little water in each empty cup). Makes six rolls.
Cover raisins with water and bring to a boil. Turn fire off and let soak.
Combine all dry ingredients. In another bowl, whisk together the mayonnaise and buttermilk. Drain raisins well and add.
Stir the wet and dry ingredients together with a fork just until no dry flour remains. Do not over-mix or beat.
Divide into 6 muffin cups and bake for 12 to 15 minutes until tops are golden and sound hollow when tapped. Do not let the bottoms scorch-- they'll do so easily. If in doubt, lift one out and look.
Serve immediately with lite margarine or a little butter.