Cheddar & Corn Muffins

By Yeo Valley
Contributed by YeoValley
You could try a couple of different spins on this recipe, such as: - use self-raising wholemeal flour for a different flavour and longer-lasting energy. - lightly fry a couple of rashers of streaky bacon, then chop and add to the muffin mixture before baking. - swap the sweetcorn for a diced chopped tomato.
Nutrition per serving    (USDA % daily values)
CAL
204
FAT
31%
CHOL
22%
SOD
43%

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Ingredients for 12 servings

300 g (10oz) self-raising flour (white or wholemeal)

2 tsp baking powder

Pinch of salt

1 tsp sugar

75 g (3oz) mature cheddar cheese, grated

75 g (3oz) canned sweetcorn, drained

60 g (2oz) Yeo Valley Butter

1 tsp English mustard

150 g (5oz) Yeo Valley Greek Style Natural Yeogurt

175 ml (6floz) Yeo Valley Whole Milk

1 egg

1 tbsp chopped fresh chives

50 g (2oz) mature cheddar cheese, cut into 12 small chunks

Preparation

1.

Preheat the oven to 200ºC/gas mark 6. In a bowl mix together the flour, baking powder, salt, sugar, grated cheese and sweetcorn.

2.

Melt the butter then mix in the mustard, Yeogurt, milk, egg and chives. Pour the cheese mixture into the flour and mix it together a little.

3.

Lightly grease a 12-hole muffin tin and spoon in a little bit of the batter. Drop a small cube of cheese in the centre of each muffin then top up with the rest of the batter.

4.

Bake in the oven for 20-25 minutes until golden, then slip them out onto a wire rack to cool slightly… they’re best served warm.

View instructions at
Yeo Valley

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