I was attracted to this muffin cos' no eggs or butter are required. Moreover, no creaming needed yet it is a lovely soft, fluffy muffin using mayonnaise. The muffins stay soft and moist even when cooled.
The original recipe is from Peng's Kitchen but I added 50 gm chopped toasted walnuts cos' I have lots of toasted walnuts in my fridge.
[makes 9 muffins]
120 gm plain flour
20 gm cocoa powder
1 tsp bicarbonate of soda [original uses 1 1/2 tsp]
100 gm castor sugar
100 gm mayonnaise
125 ml milk
1 tsp vanilla essence
50 gm chopped toasted walnuts [optional]
50 gm chopped toasted walnuts [optional]
- Preheat oven at 180 degrees C for 10 minutes.
- Place sugar, sifted flour and baking soda in a mixing bowl.
- Whisk mayo, vanilla essence and milk until smooth.
- Add mayo mixture to the flour. Mix until the batter is smooth. Add in half the walnuts. Mix well.
- Spoon batter into muffin cases, top with extra chopped walnuts.
- Bake at preheated oven at 180 degrees C for 20-25 minutes.
- Remove from tray to cool on wire rack or serve warm.
6 comments:
Kimmy, I find it quite unusual to use mayo in muffins and cakes. But I will try it just to find out how it tastes. Your muffins look very moist and chocolaty.
Hello Phong Hong, me too find it unusual. The good thing about this muffin recipe is the no butter or eggs required.
First time seeing mayo in a sweet recipe ... maybe this is to replace the butter and eggs. Rather unique!
Hi Cheah, it's great. Can bake muffins without butter and eggs. I supposed this can be converted to other flavours if you do not want chocolate flavour.
Hi Kimmy,
This is indeed a very unique muffin.
I guess the mayo plays a important role here:D
mui
Hi Mui Mui, yes, I supposed so.
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