Cheese, corn and coriander muffins

I made these savoury muffins as lunch box fillers. They're good cold - but were even better straight out of the oven!!

Cheese, corn and coriander muffins
Makes 12 standard muffins

1 1/2 cup plain flour
1 tsp salt
1 tbsp sugar
1 tsp paprika
1/2 mature cheddar cheese, grated
1 cup sweetcorn
1/4 cup chopped coriander
50g butter
1 cup plain yogurt
2 eggs, lightly beaten

• Preheat oven to 200C. Grease or line muffin pans with paper cases.
• Sift the flour, salt, sugar and paprika into a large bowl. Stir in the grated cheese.
• Add the corn and coriander.
• In a separate bowl, melt the butter. Add the yogurt and beaten eggs. Beat together.
• Add the wet ingredients to the dry, and combine well.
• Spoon the mixture into the muffin tins.
• Bake for 20 mins.
• Enjoy!