A lovely savoury muffin, perfect for a bit of weekend baking with the kids.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Grease a 12-hole muffin tin.
Put the cumin seeds in a dry frying pan and cook over a low heat for 1-2 minutes, until lightly toasted.
In a large bowl, combine the flour, semolina, baking powder, cumin seeds and cheese. Season well and set aside.
In a separate bowl, beat the eggs with sundried tomatoes, herbs, sweetcorn, oil and milk. Add the egg mixture to the dry ingredients and stir until just combined.
Divide the muffin mixture between the muffin-tin holes and bake for 15-20 minutes, until risen and golden (or until a skewer comes out clean). Leave to cool a little and serve warm.
You can freeze muffins in an airtight container, for up to a month. They can be stored in an airtight container in a cool dark place for 2-3 days – after this time they will not be as fresh.
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