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
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
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.