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Instructions:
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line it with paper muffin liners.
2. Prepare Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and dried herbs (if using). Add the grated cheese to the flour mixture and mix well to distribute evenly.
3. Prepare Wet Ingredients:
In a separate bowl, whisk the eggs, milk, and olive oil (or melted butter) together until fully combined. If you’re using onions or shallots, sauté them in a little olive oil until soft, then let them cool before adding them to the wet ingredients.
4. Combine Wet and Dry Ingredients:
Gently fold the wet ingredients into the dry ingredients using a spatula or spoon. Be careful not to overmix; stir just until everything is combined. The batter should be thick but spoonable.
5. Add Peas:
Gently fold the peas into the batter. If you’re using fresh peas, you may want to blanch them briefly in boiling water for a few minutes, then drain them well before adding them to the batter.
6. Fill Muffin Tin:
Spoon the batter evenly into the muffin tin cups, filling each about 3/4 full. This will yield about 10-12 muffins.
7. Bake:
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
If the tops begin to brown too quickly, you can tent the muffin tin with aluminum foil for the last few minutes of baking.
8. Cool and Serve:
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve slightly warm.
9. Enjoy!
Serve your Savory Muffins with Peas as an appetizer, side dish, or snack. These muffins are perfect for picnics, brunch, or a light evening treat.
Tips for Success:
Cheese Options: For more depth of flavor, try using a strong cheese like aged cheddar, feta, or goat cheese. They pair wonderfully with peas.
Fresh vs. Frozen Peas: Frozen peas work perfectly here because they’re convenient and cook quickly. If you use fresh peas, you may want to blanch them to soften them before folding them into the batter.
Flavor Variations: You can also experiment with adding other vegetables, like corn, spinach, or zucchini. Just make sure to drain any excess moisture before adding them to the batter.
Make It Herb-Forward: Add fresh or dried herbs to elevate the savory profile of the muffins. Fresh parsley, rosemary, or thyme would complement the peas beautifully.
Storage: These muffins keep well for 2-3 days in an airtight container at room temperature. You can also freeze them for up to a month—just reheat in the oven when you’re ready to serve.
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