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Cheesy corn muffalettas

Cheesy corn muffalettas

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal131
fat5g
saturates2g
carbs17g
sugars1g
fibre1g
protein5g
low insalt0.43g
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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

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 3.8 out of 5.8 ratings
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