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Cheesy corn muffalettas




Source of Recipe


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List of Ingredients




200g self-raising flour
50g extra mature cheddar, grated
handful parsley leaves, chopped
2 eggs, beaten
2 tbsp olive oil, plus a little extra for the tin
150ml pot natural yogurt
1 tbsp wholegrain mustard
198g can sweetcorn, drained

Recipe



Heat oven to 190C/fan 170C/gas 5 and lightly grease a 12-hole, non-stick muffin or bun tin. Mix the flour, cheese and parsley in a large bowl. Whisk together the eggs, oil, yogurt, mustard, sweetcorn and 4 tbsp water in a jug.
Add the wet ingredients to the mix and quickly combine using a spatula - don't over-stir. Spoon the mix into the tin - no need to smooth the tops - and bake for 18-20 mins until golden. Leave to cool for 5 mins before turning out and cooling on a rack.

Makes 12