Cheddar Cheese & Corn Muffins

Name: Cheddar Cheese & Corn Muffins
Total time: 25 min
Yield: Makes Muffins
Cuisine: English
Ingredients: 300g self-raising flour (white or wholemeal); 2 tsp baking powder; Pinch of salt; 1tsp sugar; 75g Yeo Valley Organic Mature cheddar cheese, grated; 50g Yeo Valley Organic Mature cheddar cheese, cut into 12 small chunks; 75g canned sweetcorn, drained; 60g Yeo Valley Organic Butter; 1 tsp English mustard; 150g Yeo Valley Organic Greek yogurt; 175ml Yeo Valley Organic milk; 1 egg; 1tbsp chopped fresh chives

Preparation and cooking time
- Total time25 mins
Easy
Makes Muffins

Ingredients

300g self-raising flour (white or wholemeal)
2 tsp baking powder
Pinch of salt
1tsp sugar
75g Yeo Valley Organic Mature cheddar cheese, grated
50g Yeo Valley Organic Mature cheddar cheese, cut into 12 small chunks
75g canned sweetcorn, drained
60g Yeo Valley Organic Butter
1 tsp English mustard
150g Yeo Valley Organic Greek yogurt
175ml Yeo Valley Organic milk
1 egg
1tbsp chopped fresh chives

Method

STEP 1
Preheat the oven to 200C/gas mark 6.
STEP 2
Mix together the self-raising flour, baking powder, salt, sugar, grated cheese and sweetcorn in a bowl.
STEP 3
Melt the butter then mix in the mustard, yogurt, milk, egg and chives. Pour the cheese mixture into the flour and mix briefly to combine. Spoon a small amount of the batter into lightly greased muffin tins. Place a piece of cheese in the centre of each muffin then top with the remaining batter.
STEP 4
Bake in the oven and bake for 20-25 minutes until golden. Remove and place on a wire rack. Serve warm.

Cheddar Cheese & Corn Muffins

Ingredients

Method

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Cheddar Cheese & Corn Muffins

Ingredients

Method

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