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
  • Easy

Nutrition per serving

  • kcal 131
  • fat 5g
  • saturates 2g
  • carbs 17g
  • sugars 1g
  • fibre 1g
  • protein 5g
  • salt 0.43g


  • 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


  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.

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