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Fennel Corn Muffin

  • 8servings
  • 20minutes
  • 327calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12
MineralsSelenium, Zinc, Natrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4 cups all-purpose flour

  2. 1/4 cup yellow cornmeal

  3. 2 teaspoons baking powder

  4. 1 teaspoon baking soda

  5. 1 1/2 tablespoons dried thyme

  6. 1 1/2 tablespoons crushed fennel seed

  7. 1 pinch ground black pepper

  8. 1 pinch salt

  9. 1/4 cup white sugar

  10. 1 cup soy milk

  11. 1 egg

  12. 1 egg yolk

  13. 1/2 cup vegetable oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with muffin papers.

  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, thyme, fennel seeds, salt, pepper, and sugar. Make a well in the center, and pour in the soy milk, egg, egg yolk, and oil. Stir just until blended. Spoon into the prepared muffin tin, filling cups about 3/4 full.

  3. Bake for 18 to 20 minutes in the preheated oven, until the tops of the muffins spring back when lightly pressed. Cool in the pan for at least 5 minutes before removing from cups.

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