Cheese, cumin & onion seed cornbread muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
Ingredients
- 100ml sunflower oil, plus extra for the tin
- 200g self-raising flour
- 100g polenta or cornmeal
- ½ tsp bicarbonate of soda
- ½ tsp mustard powder
- ½ tsp cayenne pepper
- 1 tbsp cumin seeds
- 1 tbsp onion seeds
- 200ml milk
- 2 eggs, beaten
- 50g extra-mature cheddar, grated
- 25g parmesan, finely grated
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Tip the flour, polenta, bicarb, mustard powder, cayenne and 2 tsp each of the cumin and onion seeds into a bowl with a large pinch of salt. Whisk the oil, milk and eggs together in a jug and pour over the dry ingredients. Beat everything together until smooth. Stir through all but a handful of both cheeses, then divide the mixture between the holes in the tin. Combine the rest of the cheese, cumin and onion seeds and scatter this over the tops.
- STEP 2
Bake the muffins for 20-22 mins until puffed up and golden. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Best eaten on the day, but will keep in an airtight container for two days.
