Cheese, Cumin & Onion Seed Cornbread Muffins Recipe

Preheat the oven to 400°F (200°C) and line a muffin pan with liners.

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cumin, and onion seeds.

In a separate bowl, whisk together the buttermilk, vegetable oil, honey, and eggs.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.