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225g self-raising flour
55g very strong mature cheddar grated
2 large eggs
2 tablespoons olive oil
200mls natural yoghurt
2 tablespoons water
1 tablespoon wholegrain mustard
85g watercress, washed
4 large free range eggs, poached
4 rashers lean back bacon, grilled
1. Preheat the oven to Gas Mark 5 / 190C. Lightly grease an eight well non-stick muffin tin.

2. In a large bowl, combine the flour, cheese and herbs.

3. In a jug, whisk together the eggs, oil, yoghurt and water.

4. Add the wet ingredients to the flour and cheese and quickly combine, taking care not to over stir. Spoon the mixture into the prepared muffin tins and bake for 20-25 minutes until golden.

5. Serve the warm muffulettas with the tomatoes, watercress, eggs and baked tomatoes.
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