Cheesy corn muffalettas

Cheesy corn muffalettas

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 12

Brilliant for lunchboxes or simply served with ham, crisp salad leaves or even baked beans

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
131
protein
5g
carbs
17g
fat
5g
saturates
2g
fibre
1g
sugar
1g
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

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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.

Recipe from Good Food magazine, September 2005

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Comments

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anna_comyn_gee's picture
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A little bit bland - could do with some extra cheese perhaps. But very easy and would be good for picnics etc

kirstienic's picture
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Very nice - quick and easy alternative to sandwiches for packed lunches.

clarinda's picture
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Just made these with my children and they both enjoyed making and eating them. However, I fried a little chopped up bacon and onion and added this to the mix. I found them a little bland, so may need extra cheese and mustard. Could sprinkle some cheese on top before going into oven. Easy and portable though.

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