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Fennel Corn Muffin

Nutrition per serving    (USDA % daily values)
CAL
331
FAT
54%
CHOL
26%
SOD
42%

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Ingredients for 8 servings

1 egg

2 teaspoons baking powder

1 1/2 tablespoons dried thyme

1/4 cup yellow cornmeal

2 1/4 cups all-purpose flour

1/2 cup vegetable oil

1 cup soy milk

1 pinch salt

1 1/2 tablespoons crushed fennel seed

1 egg yolk

1/4 cup white sugar

1 pinch ground black pepper

1 teaspoon baking soda

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