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Ingredients

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

Nutrition Info

327.2 calories carbohydrate: 39.9 g cholesterol: 48.9 mg fat: 16 g fiber: 2.1 g protein: 6.3 g saturatedFat: 2.7 g servingSize: - sodium: 274.9 mg sugar: 7.7 g transFat: : - unsaturatedFat: : -

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.

8 muffins

Very moist and flavorful muffins. You will love it!