Ingredients

• 2.25 cups all-purpose flour
• 0.25 cups yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1.5 tablespoons dried thyme
• 1.5 tablespoons crushed fennel seed
• 1 pinch ground black pepper
• 1 pinch salt
• 0.25 cups white sugar
• 1 cup soy milk
• 1 egg
• 1 egg yolk
• 0.5 cups vegetable oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with muffin papers.
2. 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. 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.

Nutrition per serving