Ingredients

• 500g (3 cups + 2 Tbsp) self-raising flour
• 7.5 ml (1½ tsp) salt
• 90 g (¾ cup) grated cheddar cheese
• 1 x 400 g can Rhodes Quality Cream Style Sweetcorn
• 2 eggs, beaten
• 200 ml (¾ Cup + 2 tsps) plain yoghurt
• 4 hotdog sausages, each sliced in thirds

Method

1. Sift the flour and salt together in a large bowl.
2. Add the cheese and mix lightly.
3. Whisk the Rhodes Quality Cream Style Sweetcorn, eggs and plain yoghurt together and mix lightly into the dry ingredients but be careful not to overwork the batter.
4. Divide the batter between 12 holes in a muffin tray that has been sprayed with non-stick spray and lined with muffin cases.
5. Place one piece of hotdog sausage into the centre of each muffin.
6. Bake in a preheated oven that has been preheated to 180°C for 25 minutes or until firm to the touch.
7. Remove from the oven and cool.