Fennel Corn Muffin

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• 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.