Fennel Corn Muffin

Fennel Corn Muffin

Very moist and flavorful muffins. You will love it!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Yield:
8 muffins
Servings:
8

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

Directions

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

Step 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.

Step 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.

Nutrition Facts (per serving)

327
Calories
16g
Fat
40g
Carbs
6g
Protein
Nutrition Facts
Servings Per Recipe 8
Calories 327
% Daily Value *
Total Fat16g 21%
Saturated Fat3g 14%
Cholesterol49mg 16%
Sodium275mg 12%
Total Carbohydrate40g 15%
Dietary Fiber2g 8%
Total Sugars8g
Protein6g
Vitamin C1mg 4%
Calcium98mg 8%
Iron4mg 19%
Potassium118mg 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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source by allrecipe

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