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.
Prep:20 mins
Serves 12
100ml sunflower oil, plus extra for the tin200g self-raising flour100g polenta or cornmeal½ tsp bicarbonate of soda½ tsp mustard powder½ tsp cayenne pepper1 tbsp cumin seeds1 tbsp onion seeds200ml milk2 eggs, beaten50g extra-mature cheddar, grated25g parmesan, finely grated
STEP 1Heat 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 2Bake 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.
