I created this recipe last month for a contest sponsored by Hellmann’s mayonnaise called the Blue Ribbon Challenge. The requirement was that you use their mayonnaise products creatively, so instead of using eggs for these savory muffins, I used good ol’ mayo! While the recipe wasn’t a winner with the judging panel, it was a huge hit with my family, especially my five-year old daughter! Moist, savory and delicious with tons of flavor, these muffins are the perfect addition to any meal, particularly breakfast or brunch. Serve them warm and enjoy!
1/2 cup Hellmann’s Mayonnaise with Olive Oil
1 1/2 cups all-purpose flour
1 1/4 cups milk
2 Tbsp melted butter (plus more for greasing pan)
6-8 strips of bacon, fried and drained
3/4 cup aged white cheddar, chopped or shredded
8-10 chive scapes, finely chopped
1 Tsp kosher salt
1 Tsp freshly ground black pepper (or to taste)
Recipe makes 6 large muffins.
Preheat oven to 375 degrees. Grease the bottom and sides of a deep muffin pan (also referred to as “Texas” muffins).
Combine flour, mayonnaise, melted butter, salt, pepper and milk in a medium size mixing bowl. Whisk together until batter is smooth. In the meantime, fry the bacon until crispy, drain off excess oil on paper towels, then chop into pieces.
If using a block of cheddar, allow to sit at room temperature before chopping into pieces. This will allow the cheese to melt more evenly into the muffin as it bakes.
Add the bacon, chives and cheddar cheese into the batter and mix gently with a wooden spoon or spatula until just combined.
Pour the batter into the muffin pan, filling just slightly more than halfway. You should have enough batter to make six large muffins.
Bake until golden brown and firm in center, about 35 minutes.
Allow to cool before removing from pan.