Cheesy corn muffalettas
Ingredients
- 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
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