Fennel Corn Muffin

Fennel Corn Muffin

GENKIANNA

"Very moist and flavorful muffins. You will love it!"
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 327 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 8
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 mil...

Most helpful critical review

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 choi...

Most helpful
Most positive
Least positive
Newest

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 mil...

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 throug...

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 choi...

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 tho...

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

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.

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 oi...

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,...

Other stories that may interest you