Dairy-Free Fennel Muffins

    30 minutes

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

    7 people made this

    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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    Reviews in English (8)


    I LOVE THESE MUFFINS! They've fast become my favorite snack and breakfast. I wanted to get 12 muffins instead of 8, so I increased the cornmeal to 1 cup, substituted buttermilk for the soy milk, 2 whole eggs, and increased the vegetable oil to 1 cup - still a tad dry, but I like them that way. I used fresh fennel - about 2 Tbl - from the Farmer's Market (why I tried this recipe in the first place), and added fresh rosemary and basil - 1 Tbl. each - plus the dried thyme. I think you could use any herbs you wanted or had on hand. I also used whole wheat flour for all-purpose and local raw honey for the sugar. These muffins just get better and better every day and are good cold, warm, on their own or with a meal.  -  07 Jul 2009  (Review from Allrecipes USA and Canada)


    These are good when made by substituting whole wheat flour for the all purpose flour and honey for the sugar! They are best when cold, when the flavors of the thyme and fennel really come through!  -  30 Mar 2009  (Review from Allrecipes USA and Canada)


    This is an interesting corn muffin. It's different...not one I'd probably make again, but only because it just didn't "wow" me. If I were a regular chili maker, this might be my muffin of choice.  -  13 Mar 2011  (Review from Allrecipes USA and Canada)