Cheesy corn muffalettas
- Lesley Waters
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Makes 12
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 3.8 out of 5.8 ratingsRate
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Brilliant for lunchboxes or simply served with ham, crisp salad leaves or even baked beans
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal131
-
fat5g
-
saturates2g
-
carbs17g
-
sugars1g
-
fibre1g
-
protein5g
-
salt0.43g
low
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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.
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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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A star rating of 3.8 out of 5.8 ratings
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