Corn and Mayonnaise Muffins

Corn and Mayonnaise Muffins

These muffins are great for breakfast or as a snack.

Ingredients: 5 Muffins

Pancake mix
200 g
Corn kernels
60 g
1 slice
2 tablespoons
To taste
40 g
60 g
Egg (medium)
Powdered cheese
To taste


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 <A> ingredients.
3. Add the <B> 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.

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.