Very moist and flavorful muffins. You will love it!

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 muffins
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with muffin papers.

    Advertisement
  • 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

327 calories; protein 6.3g; carbohydrates 39.9g; fat 16g; cholesterol 48.9mg; sodium 274.9mg. Full Nutrition
Advertisement

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2009
I LOVE THESE MUFFINS! They've fast become my favorite snack and breakfast. I wanted to get 12 muffins instead of 8 so I increased the cornmeal to 1 cup substituted buttermilk for the soy milk 2 whole eggs and increased the vegetable oil to 1 cup - still a tad dry but I like them that way. I used fresh fennel - about 2 Tbl - from the Farmer's Market (why I tried this recipe in the first place) and added fresh rosemary and basil - 1 Tbl. each - plus the dried thyme. I think you could use any herbs you wanted or had on hand. I also used whole wheat flour for all-purpose and local raw honey for the sugar. These muffins just get better and better every day and are good cold warm on their own or with a meal. Read More
(12)

Most helpful critical review

Rating: 3 stars
03/14/2011
This is an interesting corn muffin. It's different...not one I'd probably make again but only because it just didn't "wow" me. If I were a regular chili maker this might be my muffin of choice. Read More
(4)
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/15/2009
I LOVE THESE MUFFINS! They've fast become my favorite snack and breakfast. I wanted to get 12 muffins instead of 8 so I increased the cornmeal to 1 cup substituted buttermilk for the soy milk 2 whole eggs and increased the vegetable oil to 1 cup - still a tad dry but I like them that way. I used fresh fennel - about 2 Tbl - from the Farmer's Market (why I tried this recipe in the first place) and added fresh rosemary and basil - 1 Tbl. each - plus the dried thyme. I think you could use any herbs you wanted or had on hand. I also used whole wheat flour for all-purpose and local raw honey for the sugar. These muffins just get better and better every day and are good cold warm on their own or with a meal. Read More
(12)
Rating: 5 stars
03/30/2009
These are good when made by substituting whole wheat flour for the all purpose flour and honey for the sugar! They are best when cold when the flavors of the thyme and fennel really come through! Read More
(9)
Rating: 3 stars
08/11/2006
I can't decide if I like these or not. When I first tasted one I thought they were weird - not horrible just a really strange flavor. Then I had one with some chicken soup for lunch and I thought it was pretty good. I'll probably have a couple more with soup over the weekend but I very much doubt I'd make them again. Thanks anyway! Read More
(4)
Advertisement
Rating: 5 stars
01/10/2006
very unique and delicious! My family loved it! Even my husband who hates fennel asked for seconds! Read More
(4)
Rating: 3 stars
03/14/2011
This is an interesting corn muffin. It's different...not one I'd probably make again but only because it just didn't "wow" me. If I were a regular chili maker this might be my muffin of choice. Read More
(4)
Rating: 3 stars
10/12/2010
This was ok but not something I'd repeat. Maybe I just don't like fennel that much! I followed the recipe as written except used regular milk instead of soy and 1/4 cup oil instead of 1/2. Read More
(3)
Advertisement
Rating: 2 stars
11/12/2010
These are okay but to me a little dry and more of a "just" muffin instead of a corn muffin...not enough cornmeal. Used buttermilk instead of soy 2 whole eggs and butter instead of vegetable oil. I'll have to experiment with this one...REALLY! Read More
(2)
Rating: 4 stars
01/01/2016
By themselves the muffins are a little dry and an odd flavor definitely not sweet at all. But with a soup or stew they're perfect! I followed the recipe except I only used 1 Tbs of fennel seed and I didn't take the time to crush them (I should do that next time it would probably help the flavor). Also this made 12 muffins for me not 8. I served them with a pork and black bean stew which was perfect for dipping and eating. Read More
Advertisement