Savoury muffins are often referred to as a lunchbox idea. I’m a big fan of them and love cheesy muffins in particular. Luca and I very often enjoy cheese and pea muffins as appetisers served with a glass of white wine or Prosecco at the weekend.
I’ve been testing my muffin recipe for the past few years by adjusting the ingredients, and I now feel confident that my recipe gives a consistently good result. I always use petit pois and tend to mix different kinds of cheese (mostly cheddar and Swiss cheese).
The method is very simple, and the advantage is that the batter comes together in one bowl.
Last weekend, in the kitchen, I baked the muffins and Luca made Italian meatballs. We enjoyed the whole time of baking and cooking for our Sunday brunch!
Ingredients (for 8 muffins)
- 150g green peas, fresh or frozen
- 1 egg, beaten
- 120g yoghurt
- 100ml milk
- 4 tbsp olive oil
- 200g all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 150g Cheddar cheese, roughly grated (you can mix any kind of cheese)
- In a small pan, bring 250ml of water to a boil, adding 1 tsp salt. Blanche the peas for 3 minutes. Drain and leave in the pan.
- Preheat the oven to 190°C (170°C fan/375°F). Line the muffin tin with cases, or oil them and then dust with flour.
- Whisk the egg in a large bowl and stir in the milk, yoghurt and olive oil.
- Combine the flour, baking powder and bicarbonate of soda, then sift this over the egg mixture. Gently fold the flour into the mixture.
- When the mixture is smooth, blend in the cheese, salt and drained peas. Distribute the batter into the prepared muffin tin, so that each hole is 2/3 full.
- Bake for 25–30 minutes. Cool in the tin for 10–15 minutes and then take the muffins out. Enjoy!