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Cheddar Cheese & Corn Muffins
- 300g self-raising flour (white or wholemeal)
- 2 tsp baking powder
- Pinch of salt
- 1tsp sugar
- 75g Yeo Valley Organic Mature cheddar cheese, grated
- 50g Yeo Valley Organic Mature cheddar cheese, cut into 12 small chunks
- 75g canned sweetcorn, drained
- 60g Yeo Valley Organic Butter
- 1 tsp English mustard
- 150g Yeo Valley Organic Greek yogurt
- 175ml Yeo Valley Organic milk
- 1 egg
- 1tbsp chopped fresh chives
Directions:View on BBC Good Food
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