Cheese, Cumin and Onion Seed Cornbread Muffins

• sunflower oil↗100ml ml

  plus extra for the pan

• self-raising flour↗200g g
• polenta↗100g g

  or corn grits

• baking soda↗½ tsp tsp
• mustard powder½ tsp tsp
• cayenne pepper↗½ tsp tsp
• cumin seeds↗1 tbsp tbsp
• onion seeds1 tbsp tbsp
• milk↗200ml ml
• eggs↗2 pcs

  beaten

• cheddar↗50g extra-mature g

  grated

• parmesan↗25g g

  finely grated

Step-by-step instructions

1. 1

   Preheat the oven to 200C/180C fan/gas 6 and grease a 12‑cup muffin tin with oil. Sift together the flour, polenta, baking soda, mustard powder, cayenne and 2 tsp each of cumin and onion seeds into a bowl with a generous pinch of salt. Whisk oil, milk and eggs in a jug and pour into the dry ingredients. Beat to a smooth batter. Add everything except a handful of both cheeses, then spoon the batter into the tin cavities. Mix the remaining cheese, cumin and onion seeds and sprinkle on top.

2. 2

   Bake the muffins for 20‑22 minutes until they have risen and turned golden. Let them cool in the tin for 10 minutes, then transfer to a rack to cool completely. They are best eaten the same day, but will keep in an airtight container for up to two days.