Very moist and flavorful muffins. You will love it!
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)
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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