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Cheese, cumin & onion seed cornbread muffins

Three cheese, cumin and onion seed cornbread muffins

Cheese, cumin & onion seed cornbread muffins

Name: Cheese, cumin & onion seed cornbread muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
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

Good Food team

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Serves 12

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 5 out of 5.3 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal219
fat13g
saturates3g
carbs19g
sugars1g
fibre1g
protein6g
salt0.5g

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.

Recipe from Good Food magazine, September 2021

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A star rating of 5 out of 5.3 ratings

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