Fennel Corn Muffin recipe

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Ingredients

2 ¼ cups all-purpose flour
¼ cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ tablespoons dried thyme
1 ½ tablespoons crushed fennel seed
1 pinch ground black pepper
1 pinch salt
¼ cup white sugar
1 cup soy milk
1 egg
1 egg yolk
½ cup vegetable oil

Nutrition Info

327.2 calories
carbohydrate: 39.9 g
cholesterol: 48.9 mg
fat: 16 g
fiber: 2.1 g
protein: 6.3 g
saturatedFat: 2.7 g
servingSize: -
sodium: 274.9 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 muffins

Recipe Note

Very moist and flavorful muffins. You will love it!

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