Fennel Corn Muffin

• 2 1/4 cups all-purpose flour
• 1/4 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking 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

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

flour, yellow cornmeal, baking powder, baking soda, thyme, fennel seed, ground black pepper, salt, white sugar, soy milk, egg, egg yolk, vegetable oil

Taken from www.allrecipes.com/recipe/90214/fennel-corn-muffin/ (may not work)