CHEESY CORN MUFFALETTAS
Brilliant for lunchboxes or simply served with ham, crisp salad leaves or even baked beans
Provided by Lesley Waters
Time 30m
Yield Makes 12
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 131 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium
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