Cheese, cumin & onion seed cornbread muffins

cheese cornmeal cumin muffins polenta savoury muffins

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Source

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

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.

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.