Savory Cheese and Cumin Cornbread Muffins

Name: Savory Cheese and Cumin Cornbread Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 100 ml sunflower oil; 200 g self-raising flour; 100 g polenta or cornmeal; 0.5 tsp bicarbonate of soda; 0.5 tsp mustard powder; 0.5 tsp cayenne pepper; 1 tbsp cumin seeds; 1 tbsp onion seeds; 200 ml milk; 2 pcs eggs, beaten; 50 g extra-mature cheddar, grated; 25 g Parmesan, finely grated

These savory cornbread muffins are a delightful twist on a classic, featuring sharp cheddar, nutty cumin, and aromatic onion seeds. They are perfectly moist with a golden, cheesy crust, making them an ideal side for chili, soups, or a standalone snack.

Servings12 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

sunflower oil
100 ml
self-raising flour
200 g
polenta or cornmeal
100 g
bicarbonate of soda
0.5 tsp
mustard powder
0.5 tsp
cayenne pepper
0.5 tsp
cumin seeds
1 tbsp
onion seeds
1 tbsp
milk
200 ml
eggs, beaten
2 pcs
extra-mature cheddar, grated
50 g
Parmesan, finely grated
25 g

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/Gas 6). Lightly grease a 12-hole muffin tin with a little oil to prevent sticking.

In a large mixing bowl, combine the self-raising flour, polenta (or cornmeal), bicarbonate of soda, mustard powder, and cayenne pepper. Stir in 2 teaspoons of the cumin seeds and 2 teaspoons of the onion seeds along with a generous pinch of salt.

In a separate jug or bowl, whisk together the sunflower oil, milk, and beaten eggs until well combined. Pour the liquid mixture into the dry ingredients.

Beat the mixture together until you have a smooth batter. Fold in most of the grated cheddar and Parmesan, reserving a small handful of each for the topping.

Divide the batter evenly among the 12 muffin holes. Mix the remaining cheese with the leftover cumin and onion seeds, then scatter this mixture over the top of each muffin.