Best 4 Fennel Corn Muffin Recipes
Indulge in the delightful symphony of flavors that is fennel corn muffins. These delectable treats are not just ordinary muffins; they are culinary masterpieces that elevate your taste buds to new heights. Each bite is a harmonious blend of sweet corn, aromatic fennel, and savory herbs. The tender crumb and golden-brown crust make them irresistible. Whether you enjoy them as a standalone snack, a hearty breakfast, or a flavorful side dish, fennel corn muffins are sure to leave a lasting impression.
This article presents a collection of carefully curated recipes that capture the essence of fennel corn muffins. From classic to innovative variations, these recipes cater to every palate and skill level. Discover the traditional recipe that forms the foundation of this beloved dish, along with creative takes that incorporate unique ingredients and cooking techniques.
One delightful recipe adds a touch of spiciness with the inclusion of chopped jalapeños, while another introduces a burst of freshness with the addition of sweet bell peppers. Those seeking a gluten-free option will find a dedicated recipe that delivers all the flavor without compromising on texture. And for those who prefer a vegan alternative, there's a recipe that swaps out dairy and eggs for plant-based ingredients, resulting in a muffin that's just as delicious and satisfying.
Each recipe is meticulously crafted with clear instructions and detailed ingredient lists, ensuring that even novice bakers can achieve muffin perfection. Step-by-step guides and helpful tips accompany each recipe, making the baking process enjoyable and stress-free. Whether you're a seasoned baker or just starting your culinary journey, these recipes will empower you to create fennel corn muffins that will tantalize taste buds and become a staple in your kitchen.
CHICKEN BREASTS WITH GLAZED PEACHES AND FENNEL AND CORN MUFFINS IN POBLANO CUPS
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
- Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 minutes, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens.
- Serve chicken with poblano corn muffins on the side.
FENNEL CORN MUFFIN
Very moist and flavorful muffins. You will love it!
Provided by GENKIANNA
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 39.9 g, Cholesterol 48.9 mg, Fat 16 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 274.9 mg, Sugar 7.7 g
SAVORY CORN MUFFINS
This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
Provided by USA WEEKEND columnist Pam Anderson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
- Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
- Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
- Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
- Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
Tips:
- Use fresh fennel: Fresh fennel bulbs will give your muffins the best flavor. Look for bulbs that are firm and have a bright green color.
- Chop the fennel finely: Finely chopping the fennel will help it distribute evenly throughout the muffins and prevent it from overpowering the other flavors.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
- Serve the muffins warm or at room temperature: Fennel corn muffins are best served warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Fennel corn muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They are packed with flavor and nutrients, and they are sure to be a hit with your family and friends. So next time you are looking for a new muffin recipe to try, be sure to give fennel corn muffins a try. You won't be disappointed!
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