Cheese, cumin & onion seed cornbread muffins

MAKES 12 PREP 20 mins COOK 20 mins EASY V

100ml sunflower oil, plus extra

for the tin

200g self-raising flour

100g polenta or cornmeal

½ tsp bicarbonate of soda

½ tsp each mustard powder

and cayenne pepper

1 tbsp each cumin seeds

and onion seeds

200ml milk

2 eggs, beaten

50g extra-mature cheddar, grated 25g parmesan, finely grated 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. 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.

PER SERVING 219 kcals • fat 13g • saturates 3g •

carbs 19g • sugars 1g • fibre 1g • protein 6g • salt 0.5g