One-pan carrot & cumin soup
Warm up with a comforting bowl of carrot soup. We’ve used double cream for a velvety texture, and to carry the flavours of warming cumin and star anise.
Cheese, cumin & onion seed cornbread muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 100ml sunflower oilplus extra for the tin
- 200g self-raising flour
- 100g polentaor 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 eggsbeaten
- 50g extra-mature cheddargrated
- 25g parmesanfinely grated
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.
