Cheesy Corn Muffalettas
These savory muffins are a delightful combination of sharp cheddar, fresh parsley, and sweetcorn, all blended together with a creamy, tangy mixture of yogurt and mustard. Baked to a golden perfection, these muffins are perfect for a light lunch or a quick snack on the go.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Makes 12
Nutrition
- Calories: 131 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.43 milligram of sodium
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