Fennel Corn Muffin Recipe

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Ingredients:

Serving

2 1/4 cups all-purpose flour
1/4 cup yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1 1/2 tbsp dried thyme
1 1/2 tbsp crushed fennel seed
1 pinch ground black pepper
1 pinch salt
1/4 cup white sugar
1 cup soy milk
1 egg
1 egg yolk
1/2 cup vegetable oil

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	310.01 Kcal (1298 kJ)
Calories from fat	144.35 Kcal
		% Daily Value*
Total Fat	16.04g	25%
Cholesterol	40.92mg	14%
Sodium	206.31mg	9%
Potassium	258.78mg	6%
Total Carbs	36.54g	12%
Sugars	5.25g	21%
Dietary Fiber	1.98g	8%
Protein	6.08g	12%
Vitamin C	0.5mg	1%
Iron	1.6mg	9%
Calcium	113.6mg	11%

Amount Per 100 g
Calories	305.95 Kcal (1281 kJ)
Calories from fat	142.46 Kcal
		% Daily Value*
Total Fat	15.83g	25%
Cholesterol	40.38mg	14%
Sodium	203.61mg	9%
Potassium	255.39mg	6%
Total Carbs	36.06g	12%
Sugars	5.18g	21%
Dietary Fiber	1.95g	8%
Protein	6g	12%
Vitamin C	0.5mg	1%
Iron	1.6mg	9%
Calcium	112.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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