Delicious Blueberry Muffins Using Mayonnaise

   If you have a lot of mayonnaise on hand, that needs used up before its expiration date, here are some quick ways to not waste it! Did you know you can use the mayonnaise as a coating for your chicken, before applying the breadcrumbs and frying? I did this the other day and it made the chicken so much more delicious! You can also use the mayonnaise in baked goods (breads, muffins, biscuits, cake, ect.) Which is what I did recently, making these oh so yummy Blueberry Muffins. These muffins came out with a nice slight crunchy outer coating, and a soft, perfectly moist, inside. The best part is, you can't even taste the mayonnaise, it's great! I liked these muffins so much, I will definitely be making them again! To make these muffins, you need the following ingredients:

•  2 Eggs
  
• 1 1/2 cups of granulated sugar
• 1 cup of mayonnaise (I used Kewpie brand=best mayo evveerrr)
• 2 tsp of vanilla extract
• 1 TBSP of Cinnamon (give or take)
  
• 2 1/2 cups of flour
• 1 TBSP baking powder
• 1/2 tsp of salt
• 3/4 cup of milk

 

Mix all of the above ingredients together and then add in your preferred amount of blueberries. You could also use any other type of mix in and it would probably be just as good! Think... Blackberries, chopped strawberries or apples, shredded carrots or zucchini, chocolate chips, oatmeal... there are so many options! Once everything is all mixed together, start adding dollops of the batter into your muffin pan, either lined with muffin liners or well greased. (I like to use avocado oil if I don't have liners.) Place your muffin tin in the oven and cook at 350° for approximately 25 minutes. Test muffin center with either a toothpick or butter knife- if it comes out clean, your muffins are done cooking and ready to cool. If it's slightly doughy still, cook for another 5-7 minutes, as oven cooking time varies. The muffins should be nice and golden, with the perfect outer crisp, and once cooled, they're ready to enjoy!!