6 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup mayonnaise
1 cup full-fat evaporated milk
1 cup low fat yogurt
1 cup buttermilk
12 slices American cheese
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs and sugar until whipping eggs. Mix together with flour, baking powder, baking soda, salt and mayonnaise. Beat eggs into dry mixture alternately with the evaporated milk, yogurt and buttermilk. Pour batter into prepared pans.
Bake 15 to 20 minutes in the preheated oven, depending on the size of the muffin. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake 20 minutes. Cool on paper uncovered for 10 minutes while piping or spooning in egg mixture. Remove muffins from pans to wire racks. Use plastic wrap and spray all foil with cooking spray before holeing in center. With one finger, press a spatula into hole at bottom of each muffin.
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