Fennel Corn Muffins with Golden Raisins
1 cup golden raisins
1/4 cup orange juice
2 3/4 cups whole wheat pastry flour (or all-purpose flour)
1 1/4 cups cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup vegan margarine, room temperature (1 stick)
2/3 cup sugar
2 tablespoons vegetable oil
1 1/2 cups nondairy milk (I use soy)
1 teaspoon vanilla extract
2 tablespoons fennel seeds
1. Preheat oven to 350°F, and spray/oil/line a muffin pan. Put the golden raisins in a small bowl (separate any raisin clumps), and pour over the orange juice (the secret ingredient!). Give raisins a quick stir, and let sit.
2. Fold over occasionally to ensure that the raisins get about equal soaking time. Combine all the dry ingredients in one bowl and mix thoroughly. In a separate bowl, cream the margarine, and add the sugar and oil, stirring until combined.
3. Add the milk and vanilla extract. Stir well, but don't worry if it doesn't combine evenly. Gradually add the dry mixture to the wet mixture, stirring as you go. Once combined, add the raisins, remaining orange juice, and the fennel seeds. Mix well. The batter should be a moist and scoopable consistency.
4. Fill each muffin compartment about 2/3 full with batter. Lightly dust the top of each muffin with some cornmeal, and put in the oven!
5. For a regular/small muffin pan, the muffins took about 22 minutes to bake. For a mini muffin pan, they took about 15. They're ready once the edges are slightly 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! Enjoy!
Source of recipe: Inspired by a muffin sold at this really neat vegan sandwich shop in Brooklyn, known as 'sNice! This recipe is also posted to the blog I share with my friend, Ariel. Check it out: http://www.aveganblarg.com/