Cheesy corn muffalettas

• self-raising flour↗200g g
• extra mature cheddar↗50g g

  grated

• parsley↗handful

  leaves, chopped

• eggs↗2

  beaten

• olive oil↗2 tbsp tbsp

  plus a little extra for the tin

• natural yogurt↗150ml pot ml
• wholegrain mustard↗1 tbsp tbsp
• sweetcorn↗198g can g

  drained

Step-by-step instructions

1. 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.

2. 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.