Fennel Corn Muffin

Recipesfull introduces to you: Muffin Recipes. (Fennel Corn Muffin). Very moist and flavorful muffins. You will love it!

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 8

Yield: 8 muffins

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

Bread

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.

Nutritional Information

Fennel Corn Muffin

Servings Per Recipe:8

Calories: 327.2

% Daily Value *

Protein: 6.3g 13%

Carbohydrates: 39.9g 13%

Dietary Fiber: 2.1g 8%

Sugars: 7.7g

Fat: 16g 25%

Saturated Fat: 2.7g 13%

Cholesterol: 48.9mg 16%

Vitamin A Iu: 103IU 2%

Niacin Equivalents: 3.8mg 30%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.7mg 1%

Folate: 87.3mcg 22%

Calcium: 97.7mg 10%

Iron: 3.5mg 20%

Magnesium: 24.1mg 9%

Potassium: 117.5mg 3%

Sodium: 274.9mg 11%

Thiamin: 0.4mg 37%

Calories From Fat: 143.8

*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.

(-)Nutrition information is provided for reference only. 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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