Fennel Corn Muffin
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with muffin papers.
- 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.
- 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.
Source
Original recipe: View Original