Cheesy corn muffalettas

Brilliant for lunchboxes or simply served with ham, crisp salad leaves or even baked beans

Recipe uploaded by

Lesley Waters

 2 ratings

Recipe by Lesley Waters

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

gredients

• 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

• 

  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. 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.

  Per serving

  131 kcalories, protein 5g, carbohydrate 17g, fat 5 g, saturated fat 2g, fibre 1g, sugar 1g, salt 0.43 g