Corn and Mayonnaise Muffins
Using Ajinomoto brand's mayonnaise, I was able to cut the calories by 55%. Instead of butter, I used a low calorie margarine. You can't really taste the mayonnaise, but it adds a wonderful fluffy texture to the finished muffins. I really suggest you try it out.
Of course you can eat these hot out of the oven, but if you wait a day, the flavor will be even better. Recipe by Fururan
Corn and Mayonnaise Muffins
Using Ajinomoto brand's mayonnaise, I was able to cut the calories by 55%. Instead of butter, I used a low calorie margarine. You can't really taste the mayonnaise, but it adds a wonderful fluffy texture to the finished muffins. I really suggest you try it out.
Of course you can eat these hot out of the oven, but if you wait a day, the flavor will be even better. Recipe by Fururan
Open in Cookpad AppSteps
- 1
Preheat your oven to 170℃.
- 2
Cut the bacon into 1 cm slices. Pat the corn kernels dry with a paper towel. Mix these together with the ingredients.
- 3
Add the ingredients to a bowl and whisk together.
- 4
Add the pancake mix and the mixture from Step 2 to the mixture from Step 3. Mix together with a rubber spatula.
- 5
Spoon the batter into the muffin tin about 70% full. Optionally, sprinkle the tops with powdered cheese. Bake in the oven for 15 to 20 minutes.
- 6
Note: If you properly follow the instructions for Step 2, the ingredients won't sink to the bottom of the muffin, but will be prettily distributed throughout.
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