Fennel Corn Muffin Recipe - Allrecipes.com
Fennel Corn Muffin Recipe
  • READY IN 30 mins

Fennel Corn Muffin

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"Very moist and flavorful muffins. You will love it!"

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Ingredients Edit and Save

Original recipe makes 8 muffins Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with muffin papers.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 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.

 
Most Helpful Critical Review
Mar 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.

 

7 Ratings

Mar 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!

 
Aug 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!

 
Jan 10, 2006

very unique and delicious! My family loved it! Even my husband who hates fennel asked for seconds!

 
Oct 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.

 
Nov 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!

 

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Nutrition

  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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