Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Cheesy corn muffalettas

Contains pork – recipe is for non-Muslims only
Brilliant for lunchboxes or simply served with ham, crisp salad leaves or even baked beans

  • Prep: 10 mins
    Cook: 20 mins
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 131
  • Carbohydrates 17
  • Saturated Fat 2
  • Sugar 1
  • Protein 5
  • Fat 5
  • Fibre 1
  • Salt 0.43

Nutrition per serving

  • Calories 131
  • Carbohydrates 17
  • Saturated Fat 2
  • Sugar 1
  • Protein 5
  • Fat 5
  • Fibre 1
  • Salt 0.43

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

Method

  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.

  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.

Suggested recipes from this collection...