Quick Rosemary Muffins

Preheat the oven to 400°F (200°C) and lightly grease a 4-cup muffin tin.

Combine the self-rising flour and finely chopped fresh rosemary in a medium bowl, stirring to distribute the herbs evenly throughout the flour.

In another bowl, whisk together the mayonnaise and milk until well combined and smooth.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix, as some small lumps are acceptable.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 12-15 minutes until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

Remove the muffin tin from the oven and let the muffins cool in the tin for 2-3 minutes before turning out onto a wire rack.

Serve the muffins warm or at room temperature.