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Friday, November 5, 2021

Dump-It Blueberry Muffin Loaf

 


The secret ingredient: mayonnaise! 

I've been super into mayonnaise lately, ever since my mom came to visit a couple of weeks ago to help me with my new baby. I wanted to make a tuna salad but we were out of mayo, and she offered to go buy some. I said we didn't have to worry about it, that I would just make some. Her eyes went wide - she had no idea you could just make mayonnaise. She watched in awe as I took some olive oil out of the cabinet and whipped up some fresh mayo with an egg yolk and a slightly warmed bowl. It was the first time I felt good about what I could do that had nothing to do with the baby since I came home from the hospital. Now that I'm a couple of weeks into the thick of life with a baby, I'm definitely making shifts.

I'm attempting to make life easier for myself by training it to be harder - as in, I'm doing a lot of baking at home to keep myself busy and active to help me both lose the baby weight and keep my energy up with lots of carbs...all while caring for and carrying a newborn in my arms! To be fair, I'm actually wearing him in a sling while I bake. This should credit the ease of this recipe - you can make it while wearing a fussy newborn in a sling - and you can take that one to the bank!

Dump-It Blueberry Muffin Loaf

  • 1 1/4 c or 8.75 oz granulated sugar
  • 1/2 c full-fat mayonnaise
    • I like Hellman's but you can use whatever you have as long as it isn't the low-fat stuff.
  • 2 eggs
  • 1/2 c almond milk
  • 1 tsp good vanilla
    • I like this brand because it's inexpensive but still very good!
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 c or 10 oz flour
  • 3 Tbsp corn starch
  • 1 c fresh or frozen blueberries, crushed lightly
Preheat your oven to 375 degrees F and prepare a loaf pan by rubbing it with oil and a sprinkle of both flour and sugar. I love this method because it adds a special little extra crust to the outside! You can also simply line the sides with parchment paper if you like, but I generally don't tend to do that with loaves. 

Measure out all of your dry ingredients into one bowl, as well as the semi-crushed blueberries. Give them a toss in your dry ingredients to coat. Add your vanilla to your measured-out milk. Cream together the mayonnaise and sugar until light and fluffy using the paddle attachment of your standing mixer for 3 minutes on medium. Add the eggs, one at a time, scraping down the sides of the bowl with a spatula, and alternate adding in your dry and wet ingredients, half at a time until everything is just incorporated. Lumps are okay! Seriously, when it comes to muffins: lumps are absolutely okay to have in the batter.

Allow your batter to rest for at least 15 minutes before adding to your pan and baking in a 375 oven for 45 to 55 minutes, or until the loaf cake pulls away from the sides and springs back when it's touched. Allow it to cool in the pan for at least 20 minutes before turning out onto a cooling rack. I'd let it cool completely before slicing and serving, but I certainly can't stop you if you can't resist. I wouldn't even blame you for it, either! Let's chat for a sec while you're waiting for this to either bake or cool...

I had no idea that mayonnaise got such a bad rap from my fellow Millenials, nor did I have any idea that we killed the mayonnaise industry. Admittedly, I didn't buy and use a ton of mayo except for making sandwiches and the occasional bound salad. The news that my generation had added mayonnaise to the throes of our killing spree along with golf, diamonds, and divorce was honestly a little surprising to me. I always thought that the jar of mayonnaise in my fridge was like an old but good coat, always there in the back of the closet where and when I needed it. I'd never wear it out to anywhere like a party or to temple or brunch, but I'll wear it to the grocery store or to go buy gas or to go to work, certainly. It's a warm and good coat and it's never let me down, even though it's not as pretty as my others.

The article goes on to explain that mayo is likely just getting pushed aside in favor of some more show-stopping condiments with bigger flavors, which makes sense. After all, thanks to the global rise of the internet with Millenials being at the forefront of this frontier, it only makes sense that we're the first generation to be truly globally curious about new flavors. This is going to just be a simple byproduct of living in a more multicultural world, which I think we are all excited about!

Speaking of things to be excited about, can we talk about the no-waste movement when it comes to leftovers? I would never think that we could make Netflix shows or hashtags from leftovers, but Hellman's Mayo has joined the fight against food waste.  I cannot tell you how exciting this is for me, as somebody who at one point made a living out of transforming leftovers while working at a non-profit hunger relief network. I fed 500 people per day using leftovers and donated food that would have otherwise gone to waste. The takeaway from this is that while mayonnaise is a good condiment, it's an even better ingredient for cooking and baking. It helps you produce a wonderfully moist chocolate cake or roast chicken. Give it a shot and see what you can come up with using mayo! Your muffin loaf should be ready for slicing, by the way...

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I love this recipe because it's a wonderfully reliable thing to have for a breakfast staple or mid-afternoon snack. It's light enough to pass for a dessert, but it's not too sweet to have with a cup of coffee before you do your morning yoga. I'm super into carbs lately because they help you produce breast milk (or so it has been explained to me) and I've got a very hungry baby at home with me that's getting bigger by the minute. I need to keep up and adequate hydration will only take you so far! The additional vitamins of the blueberries certainly don't hurt, either...

Thank you so much for spending a piece of your day or night with me. Please don't forget to follow me on social media and to have an awesome time making this. Happy cooking and happy eating!



2 comments:

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