Carrot feta muffins

INGREDIENTS DIRECTIONS
 * 50g butter, plus a little extra for greasing the tin
 * 1 small onion, peeled and finely chopped
 * 1 tsp ground cumin
 * 100g plain flour
 * 100g cornmeal
 * 1 ½ tsp baking powder
 * ½ tsp salt
 * ½ tsp freshly ground black pepper
 * 2 carrots (about 200g), peeled and grated
 * 180g feta, crumbled
 * 2 tsp dill fronds, finely chopped
 * 3 eggs, lightly beaten
 * 150ml milk
 * Warm the butter in a small frying pan over a medium-low heat and sauté the onion until soft and translucent. Add the cumin, stir for a minute, then set aside to cool.
 * Heat the oven to 180C. Butter muffin tins.
 * Sift together the flour, cornmeal, baking powder, salt and pepper. Stir in the cooled cooked onion, grated carrot, feta and dill. In a small bowl, whisk together the eggs and milk, then mix into the flour mixture until just combined, and pour into the prepared tin (or tins).
 * Bake for 12-15 minutes, until a toothpick or skewer comes out with no crumbs attached. Leave to cool in the tin for five minutes, then turn out on to a wire rack to cool completely.