CHEESY CORN MUFFINS

CHEESY CORN MUFFINS image

Number Of Ingredients 8

Ingredients

200g self-raising flour
50g extra mature cheddar cheese, grated
handful of parsley leaves, chopped
2 eggs, beaten
2 tbsp olive oil, plus a little extra for the tin
150 ml pot natural yoghurt
1 tbspn wholegrain mustard
198g can nsweetcorn, drained

Steps:

- Heat oven to 190 deg. and lightly grease a 12-hole non-stick muffin tin. - Mix together the floor, cheese an parsley in a large bowl. Whisk together the eggs, oil, yoghurt, mustard, sweetcorn and 4 tbspn water in a jug. - Add the wet ingredients to the mix and quickly combine using a spatula - don't over stir it. - Spoon the mixture into the tin - no need to smooth the tops and bake 18-20 mins until golden. Leave to cool for 5 mins before turnng out and cooling on a rack.

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