- Whole-Wheat Fennel Muffins
- Makes 12 standard size muffins
- 4 teaspoons fennel seeds
- ½ cup walnuts or pecans
- 2 tablespoons fresh lemon juice
- 1 large fennel bulb
- 1½ cups whole-wheat flour
- ½ cup bran
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
- ½ cup crystalized ginger, chopped fine (dried cranberries or golden raisins also work)
- 2 tablespoons vegetable oil
- 1 egg
- 1 cup apple juice
- Adjust oven rack to middle position and heat oven to 400F°.
- Spread fennel seeds in an even layer on sheet pan and toast in oven until fragrant and lightly toasted, 2–5 minutes; transfer to a bowl to cool. When fennel seeds have cooled, measure out 2 teaspoons and set aside. Transfer remaining fennel seeds to a spice grinder or mortar and pestle and grind until no seeds are left whole. Measure out two teaspoons of ground fennel and set aside.
- Spread nuts onto sheet pan and toast in oven until fragrant and lightly browned, 5—8 minutes. Transfer nuts to a small bowl to cool, then chop.
- Remove green stalks from fennel bulb and discard. Using a box grater, shred fennel bulb and measure out one cup. Transfer to small bowl, toss with lemon juice and set aside.
- In a medium sized bowl whisk together flour, bran, baking powder, baking soda, salt fennel seeds and ground fennel. Stir in walnuts and ginger; set aside.
- In a large bowl combine oil, egg and apple juice, whisk until foamy. Add dry ingredients, shredded fennel and any liquid that has accumulated. Stir until just combined, about 15 strokes, make sure not to over mix.
- Spoon batter into greased muffin tins, filling cups full.
- Bake 20–25 minutes or until tops spring back when touched.
- Remove from oven and allow muffins to cool in the pan for 5 minutes.
- Serve warm or transfer to wire rack to completely cool before transferring to an air-tight container and storing in refrigerator.
- Muffins can be stored in refrigerator for up to one week.