Monday, September 12, 2011

Fennel Corn Muffins with Golden Raisins! Yum!

Hey guys, Ariel here! Long time no see! Writing again from a ways away, in New Zealand!

Mmm... muffins!
This recipe is one that I came up with and cooked at home, but didn't get around to posting until now, oops! Haha, there may be quite a few like that to come...
These muffins are inspired by a muffin sold at this really neat vegan sandwich shop in Brooklyn, 'sNice! The restaurant is a favorite among my family, and their vegan corn muffins are my mom's favorite muffins (all time favorite, not just of vegan muffins!). They're moist and fluffy, with delicious golden raisins and.. fennel! Mmmmm.

Itty bitty mini muffins!

Unforunately, they stopped stocking them... so naturally, we decided to try and make our own! We gave it our best shot... and they turned out great! :)

Mmmmmm. :)
We also made them pretty healthy by using whole wheat pastry flour instead of all purpose flour (but you can keep this part a secret). Pastry flour's great because what you bake stays fluffy even when it's whole wheat! It's up there with whisks, in my books. ;)

Fennel Corn Muffins with Golden Raisins
yields two dozen muffins


2 3/4 cups whole wheat pastry flour (or white all-purpose flour)
1 1/4 cups cornmeal
2 Tbsp baking powder
1/2 tsp salt
dash of allspice

1 1/2 cups soymilk
1/2 cup vegan margarine (1 stick), room temperature
2 Tbsp vegetable oil
2/3 cup sugar
1 tsp vanilla extract

1 cup golden raisins
1/4 cup orange juice

2 Tbsp fennel seeds

Ze ingredients.


1. Preheat oven to 350°F. Put the golden raisins in a small bowl (separate any raisin clumps), and pour over the orange juice (this is the secret ingredient!). Give them a quick stir, and let sit. Fold over occasionally to ensure that the raisins get about equal soaking time.

2. Combine all the dry ingredients (wheat flour, cornmeal, salt, baking powder, and allspice) in one bowl and mix thoroughly.

3. In a separate bowl, cream the margarine (ie. mash it up and stir it really well), and add the sugar and oil, stirring until combined. Add the soymilk and vanilla extract. Stir well, but don't worry if it doesn't combine evenly.

4. Gradually add the dry mixture to the wet mixture, stirring as you go. Once combined, add the raisins and the remaining orange juice, and the fennel seeds. Mix well. The batter should be a moist and scoopable consistency. Mmmm...

Get ready to stir!

5. Spray/oil/line with muffin papers a muffin pan, and fill each compartment about 2/3rd's of the way full with batter. Lightly dust the top of each muffin with some cornmeal, and put in the oven!

Hot off the press!

For a regular/small muffin pan, the muffins took about 22 minutes to bake. For a mini muffin pan, they took about 15 in our oven. They're ready once the edges are slighhhhtly brown, and the top is firm to the touch.

We made about a million of each! And we also gave some mini-muffin tops a try, yum!

Had some fun stacking these. (;
Mmmmmmmmmm. :D



Susan said...

The muffins are in the oven as I type ;-) I left out allspice 'cause I didn't have any.

Alexander said...

Damn...I wish I could try some...

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