Fennel Corn Muffin Recipe

Fennel Corn Muffin Recipe

  • 2 1/4 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 tablespoons dried thyme
  • 1 1/2 tablespoons crushed fennel seed
  • 1 pinch ground black pepper
  • 1 pinch salt
  • 1/4 cup white sugar
  • 1 cup soy milk
  • 1 egg
  • 1 egg yolk
  • 1/2 cup vegetable oil
  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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