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
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Ahamed
[email protected]These muffins are a great way to use up leftover corn on the cob.
Mustapha Barrie
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of walnuts. They worked great!
KAYEMBA Frank
[email protected]I added a cup of blueberries to the batter. They made the muffins even more delicious.
Anil khanal
[email protected]I made these muffins in a mini muffin pan. They were perfect for a quick snack.
Lauren Francis
[email protected]I didn't have any buttermilk, so I used regular milk instead. The muffins still turned out great.
M Mudasaar
[email protected]I had a hard time finding fennel seeds. I ended up using a teaspoon of ground fennel instead.
Kingseal200
[email protected]These muffins are a bit too sweet for my taste. I think I'll reduce the amount of honey next time.
Abdull Adan
[email protected]I found the fennel flavor to be a bit overpowering. I think I'll use less fennel next time.
Aisha Tamang
[email protected]These muffins are a bit too dry for my taste. I think I'll try adding some extra milk or yogurt next time.
Assem gaming
[email protected]I'm not a big fan of fennel, but I really enjoyed these muffins. The cornmeal and honey helped to balance out the fennel flavor.
Masom Log
[email protected]These muffins are a great way to use up leftover cornmeal. They're also a good source of fiber and protein.
Jennifer Hutcheson
[email protected]I made these muffins for my brunch guests and they were a big hit! Everyone loved the unique flavor.
Ayan Sarkar
[email protected]These muffins are easy to make and so tasty. I love the fennel flavor.
Rita Petterson
[email protected]Yum! These muffins are delicious. I will definitely be making them again.
Danielle Banks
[email protected]These muffins are so good! I love the combination of fennel and cornmeal. They're perfect for breakfast or a snack.
TPS gammer
[email protected]I've made these muffins several times now and they're always a hit. They're moist and flavorful, with a perfect balance of fennel and cornmeal.
Laxman Chand
[email protected]Delicious! I made these muffins for my family and they loved them. The fennel and cornmeal give them a unique flavor that is both sweet and savory.
Shashwat Sharma
[email protected]These muffins were easy to make and turned out great! I followed the recipe exactly and they were perfect. I will definitely be making them again.
Delren
[email protected]I was pleasantly surprised by how much I enjoyed these muffins. I'm not usually a fan of fennel, but it was very mild in these muffins. The cornmeal gave them a nice texture and the muffins were very moist.
Robbin Tanguay
[email protected]These fennel-corn muffins were a hit at my brunch party! They were light and fluffy, with a slightly sweet flavor from the corn and a subtle hint of fennel. I'll definitely be making these again.