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Three cheese, cumin and onion seed cornbread muffins

Cheese, cumin & onion seed cornbread muffins

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

Pair these moreish cheesy onion-seed-speckled muffins with your favourite bowl of soup for dunking. They're perfect served with a creamy carrot soup.

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal219
fat13g
saturates3g
carbs19g
sugars1g
fibre1g
protein6g
salt0.5g
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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.

Goes well with

Recipe from Good Food magazine, September 2021

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