About this recipe:These moist corn muffins are flavoured with fennel and thyme for a sweet, fragrant taste of field and garden baked right in to every bite. Yum - herbs and spice and everything nice!
280g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 1/2 tablespoons dried thyme
1 1/2 tablespoons crushed fennel seeds
1 pinch ground black pepper
1 pinch salt
4 tablespoons caster sugar
240ml soya milk
1 egg yolk
120ml vegetable oil
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 190 C / Gas 5. Grease a muffin tin or line with muffin cases.
In a large bowl whisk together the flour, corn meal, baking powder, bicarbonate of soda, thyme, fennel seeds, salt, pepper and sugar. Make a well in the centre, and pour in the soya 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 tin for at least 5 minutes before removing from cups.