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Cheesy corn muffalettas
- 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
Directions:View on BBC Good Food
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