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.
Ingredients
[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.
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