Cut the bacon into 1 cm slices. Pat the corn kernels dry with a paper towel. Mix these together with the <A> ingredients.
Add the <B> ingredients to a bowl and whisk together.
Add the pancake mix and the mixture from Step 2 to the mixture from Step 3. Mix together with a rubber spatula.
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.
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.
Story Behind this Recipe
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.