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Cheddar Cheese & Corn Muffins

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Ingredients

175 ml Yeo Valley Organic milk

1 egg

60 g Yeo Valley Organic butter

Pinch of salt

150 g Yeo Valley Organic greek yogurt

1 tsp English mustard

75 g canned sweetcorn, drained

300 g self-raising flour (white or wholemeal)

1 tsp sugar

2 tsp baking powder

1 tbsp chopped fresh chives

50 g Yeo Valley Organic Mature cheddar cheese, cut into 12 small chunks

75 g Yeo Valley Organic Mature cheddar cheese, grated

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