Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 327
- Carbohydrate: 40g
- Fat: 16g
- Fiber: 2g
- Protein: 6g
- Sugar: 8g
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