Cheesy corn muffalettas
Makes 12
Easy
Prep:
Cook:
Brilliant for lunchboxes or simply served with ham, crisp salad leaves or even baked beans
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- 200g self-raising flour
- 50g extra mature cheddargrated
- handful parsleyleaves, chopped
- 2 eggsbeaten
- 2 tbsp olive oilplus a little extra for the tin
- 150ml pot natural yogurt
- 1 tbsp wholegrain mustard
- 198g can sweetcorndrained
Nutrition: per serving
- kcal131
- fat5g
- saturates2g
- carbs17g
- sugars1g
- fibre1g
- protein5g
- salt0.43glow
Method
step 1
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.
step 2
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.
