Cheesy Corn Muffalettas

Name: Cheesy Corn Muffalettas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 12
Cuisine: british
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

3.75 (8)

⏱ 30 mins 🍽 Makes 12 🌶 british ✅ Easy 🏷 Recipes

These savoury British muffins are a brilliant choice for lunchboxes or a light meal. They combine extra mature cheddar, sweetcorn and parsley in a simple batter. Ready in just 30 minutes, they are delicious served warm with ham, crisp salad leaves or even baked beans. The recipe makes 12 individual portions.

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

Set your oven to 190C/fan 170C/gas 5. Lightly oil a 12-hole non-stick muffin tin. In a large bowl, combine the self-raising flour, grated cheese and chopped parsley. In a separate jug, whisk the beaten eggs with the olive oil, yogurt, wholegrain mustard, drained sweetcorn and 4 tbsp water.
Pour the wet mixture into the dry ingredients and combine swiftly with a spatula, being careful not to overmix. Divide the batter between the tin holes, leaving the tops uneven. Bake for 18-20 mins until they turn a golden colour. Allow them to rest in the tin for 5 mins before transferring to a wire rack to cool completely.

Nutrition (per serving)

Calories131 kcal

Fat5 g

Saturates2 g

Carbs17 g

Sugars1 g

Fibre1 g

Protein5 g

Sodium172 mg

Recipe details

Skill levelEasy

CategoryRecipes

Cuisinebritish