Cheddar and Sweetcorn Muffins

Ingredients

140g, 5oz Self Raising Flour
Freshly ground black pepper
70g, 2.5oz Natural Greek Yogurt, put into a jug and make up to 125ml with milk
3 tbsp Oil
90g, 3oz Frozen Sweetcorn
70g, 2.5oz Extra Mature Cheddar (Extra sharp)
Extra oil for greasing

Method

Preheat the oven to 180oC / 350F / Gas Mark 5.

Put the flour and pepper into a bowl.

Weigh the yogurt into a jug and make up to 125ml with milk.  Crack in the egg, add the oil, sweetcorn and cheese.  Whisk together.

Oil a mini muffin tin (or mini cupcake / fairy cake tin).  Add the wet mix into the dry and stir until almost but not completely combined. 

Spoon into the tin and bake for 14 mins (or thereabouts) or until they spring back when pressed.

Take out of the tins (it might help to loosen with a blunt knife) and put onto a cooling rack.  Best served  warm but certainly fine cold and you can always warm them up for a few secs in the microwave.  Freeze well.