Dairy-Free Fennel Muffins

    Dairy-Free Fennel Muffins


    7 people made this

    This recipe makes very moist and flavourful savoury muffins with flavours of fennel and thyme. Perfect as breakfast or just a snack.

    Serves: 8 

    • 2 1/4 cups (280g) plain flour
    • 1/4 cup polenta
    • 2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1 1/2 tablespoons dried thyme
    • 1 1/2 tablespoons 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

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 190 degrees C. Grease a muffin tin or line with muffin papers.
    2. In a large bowl whisk together the flour, polenta, baking powder, bicarb 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. 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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