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Recipe by Lesley Waters

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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.

Per serving

131 kcalories, protein 5g, carbohydrate 17g, fat 5 g, saturated fat 2g, fibre 1g, salt 0.43 g

http://www.bbcgoodfood.com/recipes/2861/

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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

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

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

Per serving

131 kcalories, protein 5g, carbohydrate 17g, fat 5 g, saturated fat 2g, fibre 1g, salt 0.43 g

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