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Corn and Mayonnaise Muffins
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A picture of Corn and Mayonnaise Muffins.

Corn and Mayonnaise Muffins

cookpad.japan
cookpad.japan @cookpad_jp

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

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

Read more

Corn and Mayonnaise Muffins

cookpad.japan
cookpad.japan @cookpad_jp

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

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

Read more
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Ingredients

5 servings
  1. 200 gramsPancake mix
  2. 60 gramsCorn kernels
  3. 1 sliceBacon
  4. A:
  5. 2 tbspFlour
  6. 1Pepper
  7. B:
  8. 40 gramsMayonnaise
  9. 60 gramsMilk
  10. 1Egg (medium)
  11. Optional:
  12. 1Powdered cheese
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Steps

  1. 1

    Preheat your oven to 170℃.

  2. 2

    Cut the bacon into 1 cm slices. Pat the corn kernels dry with a paper towel. Mix these together with the ingredients.

    A picture of step 2 of Corn and Mayonnaise Muffins.
  3. 3

    Add the ingredients to a bowl and whisk together.

    A picture of step 3 of Corn and Mayonnaise Muffins.
  4. 4

    Add the pancake mix and the mixture from Step 2 to the mixture from Step 3. Mix together with a rubber spatula.

  5. 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. 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.

    A picture of step 6 of Corn and Mayonnaise Muffins.
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cookpad.japan
cookpad.japan @cookpad_jp
on December 13, 2013 14:37

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

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