• 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


  • 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.

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A star rating of 4.3 out of 5.4 ratings